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.

Pineapple Cheesecake
Servings: 8 Prep 15 mins Chill 30 mins Cool 1 hr Bake 2 hrs 400/475/250 degrees F

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

Make It

1. Heat oven to 400 degrees F.

Crust:

2. 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.

Pineapple Filling:

5. 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:

6. 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 Facts

Servings Per Recipe: 8; Amount 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.