Grandma is here, and boy, is she making me work! First it was the Vanilla Custard Pie, and today, it is this delicious Pineapple Cheesecake. Grandma loves pineapple. She craves anything pineapple. She loves pineapple pie, and she loves cheesecake, so this, is something that she waited all day for.
Yes, this Pineapple Cheesecake, does take a while, and it truly is well worth the wait. Cheesecake, has to be the most richest tasting dessert that I have ever had. Well, next to my Copycat Mastro’s Warm Butter Cake that is.
The secret to adding fruit to a cheesecake, is making sure that your fruit is well drained, and strained. If there is too much water in your fruit, it will leave the cheesecake too watery, and it will not set properly when baking. So I made sure to drain the pineapple, really well using a fine mesh strainer. A cheesecloth will work well also.
This is a perfect dessert for Easter, and not only will it brighten up the table, with beautiful spring color, but the delicious, decadent flavor, is hard to beat. You will feel like you made a Pineapple Cheesecake that is Cheesecake Factory worthy! My spring table is set with bright colored eggs, a tulip centerpiece, and This dessert, that absolutely steals the show!
Pineapple Cheesecake, has the flavors of spring and summer, rolled into one, because of this delicious fruity flavor, that you can taste not just through the topping, but all through the cheesecake as well. I topped this Pineapple Cheesecake with sour cream, and then a delicious pineapple topping, that brings everything together. The sour cream, really does help to bring out an extra layer of creaminess, as well as balancing out the sweetness of the cheesecake.
Now, when I place it in the oven to bake, I make sure and wrap a springform pan in foil, so that it doesn’t leak all over my Wedgewood oven. If you do not already have a springform pan, I highly suggest that you get one in your savvy kitchen arsenal, because baking a cheesecake, simply cannot work without one.
You can bake in it, then when it has cooled enough, you just run a knife around the inner edge to loosen the cheesecake from the pan. Once the Pineapple Cheesecake, has cooled all the way through, you just open the latch on the side of the springform pan, and lift it off. The bottom of the pan will stay with the cheesecake, and that way it is easy for serving.
I just place the Pineapple Cheesecake with the bottom of the springform pan still intact, onto a platter, and serve. This is one of the best cheesecakes you will ever try!
- 1 3/4 cups Graham cracker crumbs (from about 15 Graham crackers)
- 4 Tbsp melted butter
- 3 8oz packages of cream cheese, room temperature
- 1 1/3 cup granulated sugar
- Pinch of salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/4 cup of whipping cream
- 3/4 cup of crushed pineapple, drained very well.
- 1 20 oz can of pineapple chunks in heavy syrup.
- 1/2 cup sour cream
- 1/2 cup of crushed pineapple
- 1 cup of granulated sugar
- 1 tablespoon of corn starch
- Pre-heat oven to 350 degrees.
- Prepare a 10 inch springform, by coating with a bit of cooking spray, and cut out a piece of parchment paper, and place in springform pan, set aside.
- Using a food processor, pulse graham crackers, until they are fine crumbs.
- Place graham cracker crumbs in a medium sized bowl, and pour in melted butter, and blend well, until crumbs feel a bit like sand.
- Place crumbs in bottom of prepared springform pan, and gently use hands to spread crumbs all over bottom of springform pan, to create a crust.
- Bake for 10 minutes.
- Remove pan with crust from oven, and let cool. Lower oven temperature to 325 degrees.
- In the bowl of an electric mixer, combine cream cheese, pinch of salt, and vanilla until smooth. Add in sugar, and mix to combine.
- Add in one egg at a time, with the mixer running slowly, then add in heavy cream.
- Add in crushed pineapple, that have been drained well.
- Mix well, then pour into pan with prepared graham crust.
- Bake for 1 hour and 35 minutes. Turn off oven, and leave cheesecake in oven, for another hour, with oven door a little bit open.
- Center of cheesecake may still be a little giggly.
- Remove from oven, and let cool on a rack. Place in fridge, to cool, about 6 hours, or until completely cool.
- Pineapple Topping directions:
- Place undrained pineapple with syrup, and 1/2 cup crushed pineapple, 1 cup of granulated sugar, and 1 tablespoon of cornstarch, in a medium saucepan, and bring to a boil. Stirring occasionally with a rubber spatula, until thickened.
- Remove from heat, and place in a bowl with lid. Put in refrigerator to cool.
- When the cheesecake has cooled, spread a thin layer of the sour cream, then spread the pineapple topping over the top.
- When it comes time to serve, run a knife around the edge of the springform pan before removing it.
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