Prep Time

30 min

Total Time

8 hrs

Calories per serving




Ingredients (9)
  • 3 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • 16 ounces frozen DOLE® Tropical Gold® Pineapple Chunks, thawed and divided
  • 8 ounces whipped cream cheese
  • 1 cup sweetened condensed milk
  • 1/2 cup heavy cream
  • 1/8 teaspoon sea salt
  • 1/3 cup unsalted pistachios, pecans, or macadamia nuts
  1. Combine graham cracker, sugar and butter.  Blend well.  Pat firmly into the bottom of a 7" or 9" springform pan.
  2. Add 12 ounces pineapple chunks into a food processor.  Cover; process until smooth.  Slice remaining pineapple chunks lengthwise into thinner pieces for topping the cheesecake.  Set aside.
  3. Whip heavy cream to stiff peaks.
  4. Combine cream cheese, sweetened condensed milk, salt, pineapple puree in a large bowl.  Blend well with a hand mixer on medium speed.  Fold in whipped cream. Pour into prepared pan. Top cheesecake with thinly sliced pineapple pieces.  Cover with plastic wrap and freeze until firm, about 4 hours or overnight.
  5. Sprinkle nuts on top of cheesecake before serving.

    TIP: Allow cheesecake to thaw on counter top for 30-45 minutes before cutting.

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