Pineapple Delight Cheesecake

Pineapple Delight Cheesecake

You'll love the tropical flavors of this pineapple delight cheesecake, featuring a golden Oreo crust, rich cream cheese layer, and fluffy pineapple mousse, topped with fresh pineapple and coconut. It's perfect for any gathering, from barbecues to potlucks.

Course Dessert

Cuisine American

Keyword Pineapple Delight Cheesecake

Prep Time 30

Cook Time 30

Chilling 6

Total Time 7

Servings

Calories 456kcal

Author Cathy Pollak

Equipment

Ingredients

Oreo Crust:

Cream Cheese Layer:

2 (8 oz.) packages cream cheese room temperature
1/2 cup granulated sugar
1 tsp. vanilla extract
2 large eggs room temperature

Pineapple Mousse:

Topping:

1/4 cup sweetened coconut flakes
fresh pineapple chunks (you can also use canned)

Instructions

Oreo Crust:

Preheat the oven to 325°F and spray a 9-inch springform pan with cooking spray.
cooking spray
Place Oreo cookies in a food processor (or smash them in a sealed bag) to make fine crumbs.
26 golden Oreo cookies
Pour melted butter slowly into the food processor and pulse until the crust comes together. (Alternatively, stir together in a mixing bowl until evenly moistened.) Press the crumbs into the bottom and up the sides of your springform pan. Bake for 8 minutes, then remove from the oven. Leave the oven on.
6 tbsps. butter

Cream Cheese Layer:

Add cream cheese, sugar, and vanilla to a mixing bowl and blend on medium speed until smooth. Add eggs one at a time, beating just until blended.
2 (8 oz.) packages cream cheese, 1/2 cup granulated sugar, 1 tsp. vanilla extract, 2 large eggs
Pour the batter into the prepared crust. Bake for 25-30 minutes or until set. Remove from the oven and let it cool completely.

Pineapple Mousse:

Place heavy cream, sugar, and vanilla in a bowl and blend on medium speed until stiff peaks form, then gently fold in the crushed pineapple
1 cup heavy cream, 1/4 cup confectioners' sugar, 1/2 tsp. vanilla extract, 1 cup crushed pineapple
Spread the mixture over the cooled cream cheese layer.
Refrigerate for at least 6 hours (overnight is best).

Topping:

For the topping, preheat the oven to 350°F and line a small baking sheet with parchment paper.
1/4 cup sweetened coconut flakes
Spread coconut flakes over the parchment paper and bake for about 5 minutes, or until golden brown around the edges.
Have fresh pineapple chunks ready to arrange on top of cheesecake slices, and sprinkle with toasted coconut.
fresh pineapple chunks

Notes

For optimal outcomes when preparing this pineapple delight cheesecake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition