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Pineapple Cheesecake

Pineapple Cheesecake

Nutrition Facts
  • cal. (kcal) 630
Pineapple Cheesecake
  • Makes: 8 servings
  • Prep: 15 mins
  • Chill: 30 mins
  • Cool: 1 hr
  • Bake: 2 hrs at °F 400/475/250 degrees F
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Ingredients

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  • 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.
  1. Pat one-third of dough evenly over the bottom of a 10-inch springform pan.
  2. 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.
  1. Spoon Pineapple Filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).
  2. 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.
  3. Arrange pineapple slices on top of cake; refrigerate until serving.

Nutrition Information for Pineapple Cheesecake

Servings Per Recipe: 8
PER SERVING: 630 cal., 42 g total fat (25 g sat. fat), 234 mg chol., 246 mg sodium, 56 g carb. (1 g fiber), 11 g pro.

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