Pineapple Cheesecake

Name: Pineapple Cheesecake
Prep time: 341 d 7 h 31 min 23 s
Yield: 12
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

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

Preheat oven to 350 F. Lightly coat 9-inch springform pan with cooking spray.
Mix together graham crumbs with butter, in medium bowl. Press into bottom and upsides of springform pan.
Drain pineapple; reserve juice. Divide pineapple in half.
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.
Bake 1 hour or until set. Cool. Refrigerate.
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.
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.