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

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Ingredients
  • 2  cups
    all-purpose flour, sifted
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  • 1/2  cup
    sugar
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  • 3/4  cup (1-1/2 sticks)
    unsalted butter
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  • 2 
    egg yolks, lightly beaten
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  • 1  teaspoon
    vanilla extract
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  •  
    Pineapple Filling:
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  • 3  tablespoons
    sugar
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  • 1  tablespoon
    cornstarch
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  • 1  can (1 pound, 4 ounces)
    crushed pineapple in juice, not drained
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    Cheesecake Filling:
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  • 5  packages (8 ounces each)
    cream cheese, softened
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  • 1-3/4  cups
    sugar
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  • 3  tablespoons
    flour
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  • 1  teaspoon
    vanilla
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  • 5 
    eggs
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  • 2 
    egg yolks
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  • 1/4  cup
    heavy cream
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  • 1-1/4  cups
    sour cream
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  • 1  can (1 pound, 4 ounces)
    pineapple slices, drained
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Directions
1.
Heat oven to 400 degrees F.
2.
Crust: 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.
3.
Pat one-third of dough evenly over the bottom of a 10-inch springform pan.
4.
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.
5.
Pineapple Filling: 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.
6.
Cheesecake Filling: 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.
7.
Spoon Pineapple Filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).
8.
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.
9.
Arrange pineapple slices on top of cake; refrigerate until serving.

Nutrition information
Calories 630, Total Fat 42 g, Saturated Fat 25 g, Cholesterol 234 mg, Sodium 246 mg, Carbohydrate 56 g, Fiber 1 g, Protein 11 g. Percent Daily Values are based on a 2,000 calorie diet
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