When you’re craving something indulgent yet refreshing, Pineapple Ginger Cheesecake is your ultimate dessert dream come true. This luscious dessert blends the creamy richness of traditional cheesecake with the tropical zing of pineapple and the warm, aromatic kick of ginger. It’s a flavor fusion that’s both exotic and comforting, making it perfect for warm-weather celebrations, holiday gatherings, or anytime you need a slice of sunshine.
This cheesecake is not just a dessert—it’s an experience. The smooth, velvety texture of the filling contrasts beautifully with a spiced ginger cookie crust, and the pineapple topping adds a burst of brightness in every bite. Whether you’re a cheesecake aficionado or a tropical flavor enthusiast, this recipe is bound to become a new favorite.
🌟 Why You’ll Love This Cheesecake
- Tropical and unique – not your average cheesecake
- Creamy and spiced – layers of flavor in every bite
- Perfect for any season – tropical in summer, cozy in winter
- Crowd-pleasing – great for holidays, parties, or brunch
- Customizable – switch up the crust or topping to your taste
🛒 Ingredients
For the Ginger Cookie Crust:
- 2 cups crushed gingersnap cookies or gingerbread biscuits
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup crushed pineapple, drained
For the Pineapple Topping:
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup pineapple juice (from the can or fresh)
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar
- Optional: fresh mint or candied ginger for garnish
👩🍳 How to Make Pineapple Ginger Cheesecake
✅ 1. Make the Crust
- Preheat oven to 325°F (160°C).
- In a medium bowl, mix crushed gingersnap cookies, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes. Let cool while preparing the filling.
✅ 2. Prepare the Filling
- Beat cream cheese in a large mixing bowl until smooth and fluffy.
- Add sugar, vanilla, and ginger. Mix until combined.
- Beat in eggs one at a time, mixing well after each.
- Add sour cream and crushed pineapple. Mix until smooth.
- Pour the filling into the prepared crust.
- Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill in refrigerator for at least 4 hours or overnight.
✅ 3. Make the Pineapple Topping
- In a small saucepan, combine pineapple chunks, juice, brown sugar, and cornstarch.
- Cook over medium heat until the mixture thickens, about 5–7 minutes.
- Let cool to room temperature.
✅ 4. Assemble and Serve
- Spoon the pineapple topping over the chilled cheesecake.
- Garnish with fresh mint or candied ginger if desired.
- Slice and serve chilled.
🍽️ Tips for Cheesecake Success
- Room temperature ingredients mix more smoothly.
- Don’t overmix the batter – it can cause cracks.
- Use a water bath if you want extra-smooth texture.
- Cool slowly to prevent sudden temperature changes that cause cracks.
- Chill overnight for best texture and flavor.
🧊 Storage
- Store cheesecake covered in the refrigerator for up to 5 days.
- Freeze slices individually (without topping) for up to 2 months. Add topping before serving.
🍷 Beverage Pairings
- A chilled Moscato or Riesling complements the tropical notes.
- For something non-alcoholic, try iced ginger tea or sparkling pineapple juice.
✨ A Slice of the Tropics
Pineapple Ginger Cheesecake is a showstopping dessert that delights with every bite. From the warm spiced crust to the tangy-sweet fruit topping, it’s a flavor journey that’s anything but ordinary. Whether you’re serving it after a summer BBQ or a winter dinner party, this cheesecake brings tropical flair and gourmet charm to any occasion.