Description
This delightful Cheesecake with Pineapple Mousse combines a rich, creamy classic cheesecake base with a light and airy tropical pineapple mousse topping. Perfect for warm weather or any occasion where a refreshing, fruity dessert is desired. The crunchy graham cracker crust adds a buttery foundation, while the pineapple mousse brings a vibrant, tangy sweetness balanced by smooth cream cheese filling.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the pineapple mousse:
- 1 can (20 oz) crushed pineapple in juice, drained well
- 1/4 cup pineapple juice, reserved from can
- 1 tablespoon lemon juice
- 1 tablespoon unflavored gelatin
- 1/3 cup powdered sugar
- 1 cup heavy whipping cream, cold
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 8 to 10 minutes until set, then remove from the oven and allow to cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and then eggs one at a time, mixing on low speed after each addition to incorporate fully without overbeating. Blend in the sour cream until just combined. Pour the batter over the cooled crust in the springform pan.
- Bake the cheesecake: Place the pan in the oven and bake for 40 to 45 minutes, or until the center of the cheesecake is just set but still slightly wobbly. Remove from the oven and let cool completely at room temperature, then chill in the refrigerator for at least 4 hours to set firmly.
- Prepare the pineapple mousse: Sprinkle the gelatin evenly over the reserved pineapple juice and let it bloom for 5 minutes. Warm the mixture gently in the microwave or on the stovetop until the gelatin dissolves completely without boiling. Meanwhile, puree the drained crushed pineapple with lemon juice and powdered sugar in a blender or food processor until smooth. Stir the dissolved gelatin into the pineapple puree.
- Whip the cream: In a separate bowl, beat the cold heavy whipping cream to stiff peaks using a mixer. Carefully fold the whipped cream into the pineapple mixture until fully combined, ensuring the mousse stays light and fluffy.
- Assemble and chill: Spread the pineapple mousse evenly over the chilled cheesecake. Refrigerate the assembled cake for at least 2 hours to allow the mousse to set completely.
- Serve: Once set, slice the cheesecake and serve chilled. Garnish optionally with whipped cream and fresh pineapple wedges for an elegant presentation.
Notes
- Ensure the crushed pineapple is well-drained to prevent the mousse from becoming runny.
- For best texture and flavor, make the cheesecake a day ahead and allow it to chill overnight.
- Garnish with additional whipped cream and pineapple wedges for an attractive finish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
