Pineapple Cheesecake
Recipe from Family Circle

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.


Pineapple Cheesecake

by 11  people


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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
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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