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Cheesecake with Pineapple

With its make-ahead convenience, this fruit-topped cheesecake often appears on my holiday menus. It never fails to impress guests. —Lorraine Caland, Thunder Bay, Ontario
  • Total Time
    Prep: 40 min. Bake: 70 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1-1/2 cups sour cream
  • 3/4 cup sweetened condensed milk
  • 3 to 4 teaspoons grated orange zest
  • 3 teaspoons vanilla extract
  • 5 large eggs, separated
  • TOPPING:
  • 1/4 cup sugar
  • 4 tablespoons cold water, divided
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 tablespoon cornstarch

Directions

  • In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, milk, orange zest and vanilla. Add egg yolks; beat on low speed just until combined.
  • In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust.
  • Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove sides of pan.
  • For topping, combine sugar and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat; cook for 2 minutes. Stir in pineapple. In a small bowl, combine cornstarch and remaining water until smooth; stir into pineapple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
  • Spread topping over cheesecake. Store in the refrigerator.
Nutrition Facts
1 slice: 521 calories, 34g fat (21g saturated fat), 190mg cholesterol, 321mg sodium, 43g carbohydrate (36g sugars, 1g fiber), 10g protein.
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