Pineapple Cheesecake

Posted by On June 20, 2016 0 Comment
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pineapple cheesecake recipe

Pineapple Cheesecake

This Pineapple Cheesecake recipe combines a typical graham cracker crust with a cream cheese filling made with fresh or canned pineapples, and a pineapple flavored cream topping for a thick, rich indulgence.

FOR THE CRUST

  • 1 1/2 cups graham crackers
  • 6 tbsp butter (melted)
  • 1/4 cup granulated sugar
  • 1/4 tsp nutmeg

FOR THE FILLING

  • 20oz crushed pineapple (fresh or canned)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 16 oz cream cheese
  • 2/3 cup granulated sugar
  • 4 large eggs

FOR THE TOPPING

  • 1/2 cup sour cream
  • 3 tsp pineapple juice
  • 1 tbsp granulated sugar

FOR THE CRUST

  1. Crush the graham crackers in a large bowl.
  2. Add granulated sugar and nutmeg into bowl and combine.
  3. Melt butter, then add into bowl and mix well.
  4. Press the mixture into the sides and bottom of an 8″ circular pan.
  5. Allow to cool in refrigerator for at least 15 minutes.

FOR THE FILLING

  1. Preheat your oven to 375°F.
  2. Cut fresh or drained canned pineapple into cubes, then in a large bowl crush to a pulp removing any excess juice.
  3. In a separate bowl, lightly beat eggs.
  4. Add granulated sugar and whisk together for another two to three minutes.
  5. Mix in cream cheese, sea salt, and vanilla extract until the mixture is thick and smooth.
  6. Add the pineapple pulp and mix for another 2-3 minutes.
  7. Pour the mixture into the graham cracker crust and spread evenly.
  8. Place into preheated oven and bake for one hour or until a knife inserted into the middle comes out clean.
  9. Allow to cool before adding topping.

FOR THE TOPPING

  1. Preheat oven to 450°F.
  2. In a medium bowl mix sour cream, granulated sugar and pineapple juice.
  3. Spread evenly over cheesecake, then bake for another 5 minutes.
  4. Cool completely before serving.
Adapted from Jamaican Dinners

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