Pineapple Cheesecake
A tropical twist on the classic cheesecake.
- Prep Time
- 20 mins
- Total Time
- 1 hr 30 mins
- Serves
- 12
- Calories
- 530
Ingredients
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1-1/2 cup graham cracker crumbs
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3 tbsp butter or margarine, melted
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4 package (8 oz. each) cream cheese, softened
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1-1/2 cup sugar
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1/2 cup milk
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4 eggs
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1 cup sour cream
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1 tbsp vanilla extract
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1/4 cup all-purpose flour
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pineapple topping
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1
can (20 oz.) DOLE® Canned Crushed Pineapple in 100% Pineapple Juice, divided
Steps to Sunshine!
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Preheat oven to 350 F. Lightly coat 9-inch springform pan with cooking spray.
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Mix together graham crumbs with butter, in medium bowl. Press into bottom and upsides of springform pan.
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Drain pineapple; reserve juice. Divide pineapple in half.
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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.
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Bake 1 hour or until set. Cool. Refrigerate.
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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.
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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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