Pineapple Cheesecake

A tropical twist on the classic cheesecake.

  • Prep time 20 min

  • Total time 1 hr 30 min

  • Servings 12

  • Calories per serving 530

Nutrition Facts

You will need

  • 1-1/2

    cups graham cracker crumbs

  • 3

    tablespoons butter or margarine, melted

  • 1

    can (20 oz.) DOLE® Crushed Pineapple, divided

  • 4

    packages (8 oz. each) cream cheese, softened

  • 1-1/2

    cups sugar

  • 1/2

    cup milk

  • 4

    eggs

  • 1

    cup sour cream

  • 1

    tablespoon vanilla extract

  • 1/4

    cup all-purpose flour

  • Pineapple topping

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.  

    00:00
    Start timer
  • 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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