Pineapple Cheesecake

A tropical twist on the classic cheesecake.

Prep time 20 mins
Total time 1 hr 30 mins
Servings 12
Calories per serving 530
Jump to Recipe
Categories Vegetarian, Canned Fruit, Canned pineapple, Desserts, Cakes, Pies, Tarts, Greater than 60 mins

Ingredients

  • 1-1/2 cup graham cracker crumbs
  • 3 tbsp butter or margarine, melted
  • 4 package (8 oz. each) cream cheese, softened
  • 1-1/2 cup sugar
  • 1/2 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 1/4 cup all-purpose flour
  • pineapple topping
  • 1 can (20 oz.) DOLE® Canned Crushed Pineapple in 100% Pineapple Juice, divided

Method

  1. Preheat oven to 350 F. Lightly coat 9-inch springform pan with cooking spray.
  2. Mix together graham crumbs with butter, in medium bowl. Press into bottom and upsides of springform pan.
  3. Drain pineapple; reserve juice. Divide pineapple in half.
  4. Beat together cream cheese with sugar until fluffy and smooth. Beat in milk, until blended. Beat in eggs, one at a time until blended. Stir in sour cream, vanilla and flour until smooth. Stir in 1/2 crushed pineapple. Pour into springform pan.
  5. Bake 1 hour or until set. Cool. Refrigerate.
  6. Pineapple Topping: Combine remaining crushed pineapple, 1 tablespoon sugar, 1-1/2 teaspoons cornstarch and 1/2 teaspoon lemon juice in medium saucepan. Heat to boiling, stirring until sauce thickens. Cool. Spoon over cheesecake when serving.
  7. Tip: To prevent cheesecake from cracking, when finished baking turn oven off and leave cheesecake in the oven 3 to 4 hour, until it has cooled to room temperature. Refrigerate.

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