Pineapple Cheesecake
User Reviews
5.0
27 reviews
Excellent
Pineapple Cheesecake
Report
Pineapple Cheesecake is a rich and delightful tropical treat with tangy flavors from pineapple, lime zest, and cream cheese with a lime and pineapple topping.
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Ingredients
Crust:
- 1 cups Graham cracker crumbs about 8 graham cracker sheets
- 1/4 cup finely processed macadamia nuts optional
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
Cheesecake:
- 4 packages (8oz each) full-fat cream cheese, at room temperature
- 1 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup full-fat sour cream
- 1 tablespoon finely grated lime zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 large eggs at room temperature
Pineapple topping:
- 1/4 cup granulated sugar
- 4 tablespoons cold water divided
- 1 lime juiced and zested
- 20 oz can crushed pineapple, drained
- 1 tablespoon cornstarch
- Whipped cream and lime zest for serving
Instructions
Crust:
- Preheat the oven to 350 degrees F.
- Spray a 9-inch springform pan with cooking spray and set it aside.
- In a large bowl, combine the graham cracker crumbs, nuts, sugar, and butter and stir until fully combined.
- Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
- Place the pan on a large baking sheet and bake for about 10 minutes.
- Remove from the oven and cool on a wire rack while you make the cheesecake.
Cheesecake:
- In the bowl of a stand mixer or using a large bowl and a hand mixer, beat the cream cheese, and sugar, until smooth.
- Beat in the sour cream, lime zest, vanilla, and salt. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides and bottom of the bowl and beat for about 30 seconds more.
- Pour the mixture into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.
- Cool on a wire rack for 10-15 minutes, then run a knife around the edge of the pan to loosen the cake.
- Cool to room temperature, then cover with plastic wrap and refrigerate overnight.
Pineapple topping:
- In a small saucepan, over medium heat, combine the sugar and 2 tablespoons of water and bring to a boil, stirring occasionally.
- Cook for 2 minutes, stirring, then remove from the heat and stir in the pineapple, lime juice, and zest.
- Whisk the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.
- Cook over medium heat for about 6 minutes, stirring constantly until thickened.
- Remove from the heat and cool to room temperature.
- Spread the mixture over the cheesecake. Top with whipped cream and serve.
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
92mg
(31%)
Sodium
187mg
(8%)
Potassium
182mg
(5%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
413IU
(8%)
Vitamin C
8mg
(9%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 187mg | 8% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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