Pineapple Cheesecake
May 23, 2024 20:14:28 GMT -5
Post by Honoria on May 23, 2024 20:14:28 GMT -5
PINEAPPLE CHEESECAKE
![](https://bakeorbreak.com/wp-content/uploads/2024/05/pineapple-cheesecake8805.jpg)
yield 10 TO 12 SERVINGS
prep time 25 MINUTES
cook time 2 HOURS 30 MINUTES
additional time 10 HOURS
total time 12 HOURS 55 MINUTES
INGREDIENTS
FOR THE CRUST:
1 & 3/4 cups (185g) graham cracker crumbs (about 12 sheets)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
FOR THE FILLING:
32 ounces (907g) cream cheese, at room temperature
1 cup (200g) granulated sugar
3 tablespoons cornstarch
4 large eggs
1/2 cup (113g) sour cream
1/4 cup (59ml) pineapple juice (from the pineapple below)
2 teaspoons vanilla extract
FOR THE TOPPING:
1 (20-ounce/567g) can crushed pineapple, drained (use juice above)
1/2 cup (100g) granulated sugar
1 tablespoon cornstarch
1/4 cup (59ml) water
1 teaspoon lemon juice
INSTRUCTIONS
TO MAKE THE CRUST:
Preheat the oven to 350°F.
Combine the cookie crumbs, sugar, and melted butter until thoroughly combined. Press into the bottom and partially up the sides of a 9-inch springform pan. Place the pan on a rimmed baking sheet to catch any potential spills or leaks.
Bake 15 minutes. Set aside to cool.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, and cornstarch until thoroughly combined and smooth. Add the eggs, one at a time, mixing well after each addition.
Mix in the sour cream, pineapple juice, and vanilla extract.
Pour into the pan, and smooth the top.
Bake 15 minutes.
Reduce the oven temperature to 200°F. Bake for 2 hours to 2 hours 10 minutes, or until the center is set and no longer looks wet.
Remove the cheesecake from the oven, and run a thin knife around the edges. Return it to the oven, turn off the oven, and leave for 2 hours.
Refrigerate overnight.
TO MAKE THE TOPPING:
In a small bowl, mix the cornstarch and water until smooth.
In a small saucepan, combine the drained crushed pineapple and sugar over medium heat. Stir occasionally until the sugar has dissolved.
Add the cornstarch mixture to the saucepan with the pineapple mixture, stirring constantly.
Bring the mixture to a boil, then reduce the heat to low. Simmer for about 2-3 minutes, or until the mixture has thickened.
Remove the saucepan from the heat and stir in the lemon juice.
Allow the pineapple topping to cool completely before spreading it over your cheesecake.
link
![](https://bakeorbreak.com/wp-content/uploads/2024/05/pineapple-cheesecake8805.jpg)
yield 10 TO 12 SERVINGS
prep time 25 MINUTES
cook time 2 HOURS 30 MINUTES
additional time 10 HOURS
total time 12 HOURS 55 MINUTES
INGREDIENTS
FOR THE CRUST:
1 & 3/4 cups (185g) graham cracker crumbs (about 12 sheets)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
FOR THE FILLING:
32 ounces (907g) cream cheese, at room temperature
1 cup (200g) granulated sugar
3 tablespoons cornstarch
4 large eggs
1/2 cup (113g) sour cream
1/4 cup (59ml) pineapple juice (from the pineapple below)
2 teaspoons vanilla extract
FOR THE TOPPING:
1 (20-ounce/567g) can crushed pineapple, drained (use juice above)
1/2 cup (100g) granulated sugar
1 tablespoon cornstarch
1/4 cup (59ml) water
1 teaspoon lemon juice
INSTRUCTIONS
TO MAKE THE CRUST:
Preheat the oven to 350°F.
Combine the cookie crumbs, sugar, and melted butter until thoroughly combined. Press into the bottom and partially up the sides of a 9-inch springform pan. Place the pan on a rimmed baking sheet to catch any potential spills or leaks.
Bake 15 minutes. Set aside to cool.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, and cornstarch until thoroughly combined and smooth. Add the eggs, one at a time, mixing well after each addition.
Mix in the sour cream, pineapple juice, and vanilla extract.
Pour into the pan, and smooth the top.
Bake 15 minutes.
Reduce the oven temperature to 200°F. Bake for 2 hours to 2 hours 10 minutes, or until the center is set and no longer looks wet.
Remove the cheesecake from the oven, and run a thin knife around the edges. Return it to the oven, turn off the oven, and leave for 2 hours.
Refrigerate overnight.
TO MAKE THE TOPPING:
In a small bowl, mix the cornstarch and water until smooth.
In a small saucepan, combine the drained crushed pineapple and sugar over medium heat. Stir occasionally until the sugar has dissolved.
Add the cornstarch mixture to the saucepan with the pineapple mixture, stirring constantly.
Bring the mixture to a boil, then reduce the heat to low. Simmer for about 2-3 minutes, or until the mixture has thickened.
Remove the saucepan from the heat and stir in the lemon juice.
Allow the pineapple topping to cool completely before spreading it over your cheesecake.
link