Pineapple Cheesecake

This ultra-rich cheesecake has pineapple above and below. A crushed pineapple filling is spread over the crust and topped with the cheesecake batter while pineapple slices decorate the top.

Recipe from Family Circle
Ingredients
  • 2   cups all-purpose flour, sifted
  • 1/2  cup sugar
  • 3/4  cup (1-1/2 sticks) unsalted butter
  • 2   egg yolks, lightly beaten
  • 1   teaspoon vanilla extract
Pineapple Filling:
  • 3   tablespoons sugar
  • 1   tablespoon cornstarch
  • 1  5  ounce can crushed pineapple in juice, not drained
Cheesecake Filling:
  • 5  8  ounce packages cream cheese, softened
  • 1 3/4  cups sugar
  • 3   tablespoons flour
  • 1   teaspoon vanilla
  • 5   eggs
  • 2   egg yolks
  • 1/4  cup heavy cream
  • 1 1/4  cups sour cream
  • 1  5  ounce can pineapple slices, drained
Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

Directions
1. 
Heat oven to 400 degrees F.
Crust:
1. 
Combine flour and sugar in a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Add yolks and vanilla; stir until dough holds together; chill for 30 minutes.
2. 
Pat one-third of dough evenly over the bottom of a 10-inch springform pan.
3. 
Bake at 400 degrees F for 8 minutes or until crust is lightly browned; cool on wire rack. Pat remaining dough evenly onto side of pan; chill while preparing fillings.
Pineapple Filling:
1. 
Stir sugar and cornstarch in a saucepan. Place over medium-high heat. Slowly stir in pineapple. Bring to a boil and cook, stirring constantly, for 3 minutes. Set aside.
Cheesecake Filling:
1. 
Reset oven to 475 degrees F. Beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until light and fluffy. Beat in eggs and yolks, one at a time, blending well after each addition. Stir in heavy cream.
2. 
Spoon Pineapple Filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).
3. 
Bake at 475 degrees F for 12 minutes. Reduce temperature to 250 degrees F; bake 1 hour and 15 minutes. Spread sour cream evenly on top. Bake 15 more minutes. Turn oven off and let cake remain in oven for 1 hour. Remove from oven and cool on a wire rack. Release and remove side of pan.
4. 
Arrange pineapple slices on top of cake; refrigerate until serving.

nutrition information

Per Serving: cal. (kcal) 630, Fat, total (g) 42, chol. (mg) 234, sat. fat (g) 25, carb. (g) 56, fiber (g) 1, pro. (g) 11, sodium (mg) 246, Percent Daily Values are based on a 2,000 calorie diet
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