Description
This creamy and tropical Cheesecake with Pineapple Mousse combines a smooth cream cheese filling on a buttery graham cracker crust, topped with a light and airy pineapple mousse. Perfect for a refreshing dessert with vibrant pineapple flavor and a delightfully rich texture.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the pineapple mousse:
- 1 1/2 cups pineapple puree (fresh or canned, drained)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing on low speed to incorporate each before adding the next. Stir in vanilla extract and sour cream until fully combined and smooth. Pour the cheesecake filling over the cooled crust and spread evenly to create a smooth top.
- Bake the cheesecake: Bake the cheesecake in the preheated oven for 50 to 55 minutes, or until the center is just set and slightly jiggly but not liquid. After baking, turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Prepare the pineapple mousse: In a small saucepan, combine the pineapple puree, granulated sugar, and lemon juice. Heat gently over medium heat until warm but do not let it boil. In a separate small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Stir the gelatin mixture into the warm pineapple mixture until completely dissolved. Set aside and allow the mixture to cool to room temperature.
- Whip the cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the cooled pineapple mixture into the whipped cream, combining carefully to maintain the mousse’s airy texture.
- Assemble and chill: Spread the pineapple mousse evenly over the chilled cheesecake. Refrigerate the entire dessert for at least 2 additional hours before serving to allow the mousse to set perfectly.
Notes
- For extra decoration, garnish with fresh pineapple slices or mint leaves just before serving to add visual appeal and fresh flavor.
- Ensure the pineapple mixture is completely cooled before folding into the whipped cream to keep the mousse light and airy rather than heavy or melted.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
