Description
This classic cheesecake with pineapple mousse combines a rich, creamy cheesecake base with a light and fruity pineapple topping. The buttery graham cracker crust complements the smooth cream cheese filling, while the pineapple mousse adds a refreshing tropical twist, making it an ideal dessert for gatherings or special occasions.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
Pineapple Mousse
- 1 cup pineapple puree
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1 envelope unflavored gelatin
- 1/4 cup cold water
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
- Make the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a uniform mixture. Stir in the vanilla extract for added flavor.
- Assemble and Bake: Pour the cheesecake batter over the prepared graham cracker crust. Bake in the preheated oven for 50 to 55 minutes, or until the center is almost set but slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
- Prepare the Pineapple Mousse: Sprinkle the unflavored gelatin over cold water and let it bloom for a few minutes. Gently heat the mixture until the gelatin dissolves completely, then stir in the pineapple puree ensuring it is well combined.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream along with the sugar until stiff peaks form. Carefully fold the pineapple and gelatin mixture into the whipped cream, maintaining the light and airy texture.
- Assemble the Dessert: Spread the pineapple mousse evenly over the cooled cheesecake layer in the springform pan. Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, to set the mousse and enhance flavors.
- Serve: Once fully chilled and set, gently remove the cheesecake from the springform pan. Slice into 12 servings and enjoy this creamy, tropical dessert.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Blooming gelatin is necessary to activate its thickening properties properly.
- For best results, chill the cheesecake overnight to allow the mousse to set firmly.
- You can substitute fresh pineapple with canned pineapple puree, but fresh will give a more vibrant flavor.
- Use a water bath while baking for a more even and creamy texture if desired.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
