Description
This Cheesecake with Pineapple Mousse is a tropical twist on the classic cheesecake, featuring a rich and creamy cheesecake base topped with a light and fluffy pineapple mousse. It’s the perfect dessert for summer or any occasion that calls for a refreshing, fruity treat.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
For the Pineapple Mousse:
- 1 cup pineapple puree
- 1 cup heavy whipping cream
- ¼ cup sugar
- 1 envelope unflavored gelatin
- ¼ cup cold water
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool. - Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour the cheesecake filling over the cooled crust and spread it evenly. - Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate the cheesecake for at least 4 hours, or overnight. - Prepare the Pineapple Mousse:
In a small bowl, combine the cold water and unflavored gelatin. Let it sit for 5 minutes to bloom. Afterward, heat the mixture in the microwave for 10-15 seconds, stirring until the gelatin is dissolved. Set aside to cool slightly. - Whip the Whipping Cream:
In a separate bowl, beat the heavy whipping cream and sugar together until soft peaks form. Then, gently fold the pineapple puree into the whipped cream until fully incorporated. Next, fold in the cooled gelatin mixture. - Assemble the Cheesecake:
Once the cheesecake has cooled and set, spread the pineapple mousse evenly over the top of the cheesecake. Return the cheesecake to the refrigerator for another 2-3 hours, or until the mousse is firm. - Serve:
Once fully chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Garnish with additional pineapple slices or toasted coconut, if desired. Slice and serve!
Notes
- If you don’t have pineapple puree, you can blend canned or fresh pineapple until smooth.
- The mousse can be made ahead of time, but make sure to let it firm up properly in the fridge before serving.
- For extra tropical flavor, consider topping with fresh fruit like mango, kiwi, or passion fruit.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical
Keywords: Pineapple Cheesecake, Tropical Cheesecake, Pineapple Mousse, Cheesecake with Mousse, Summer Dessert