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.



by 8  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   cups 
    all-purpose flour, sifted
  • see savings
    On Sale
    1/2  cup 
    sugar
  • see savings
    On Sale
    3/4  cup (1-1/2 sticks) 
    unsalted butter
  • see savings
    On Sale
    2   
    egg yolks, lightly beaten
  • see savings
    On Sale
    1   teaspoon 
    vanilla extract
Pineapple Filling:
  • see savings
    On Sale
    3   tablespoons 
    sugar
  • see savings
    On Sale
    1   tablespoon 
    cornstarch
  • see savings
    On Sale
    1  5  ounce can 
    crushed pineapple in juice, not drained
Cheesecake Filling:
  • see savings
    On Sale
    5  8  ounce packages 
    cream cheese, softened
  • see savings
    On Sale
    1 3/4  cups 
    sugar
  • see savings
    On Sale
    3   tablespoons 
    flour
  • see savings
    On Sale
    1   teaspoon 
    vanilla
  • see savings
    On Sale
    5   
    eggs
  • see savings
    On Sale
    2   
    egg yolks
  • see savings
    On Sale
    1/4  cup 
    heavy cream
  • see savings
    On Sale
    1 1/4  cups 
    sour cream
  • see savings
    On Sale
    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
Add Your Review
Related Recipe
Chunky Potato Soup
Chunky Potato Soup

Adding far-free dry milk powder gives body to this hearty side-dish soup while keeping the fat and calories low.

 Articles
Light & Luscious Lemon Cheesecake: An Alternative to Chcolate
...'re celebrating with lemon cheesecake instead; it keeps things seasonal by incorporating winter's citrus and stays... this lemon cheesecake recipe, because I've only ever had baked cheesecakes. This one forgoes eggs and relies... in the case of this cheesecake as lemon's vibrant, refreshing acidity plays the star role, supported... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products