Print Options

Back to Cheesecake with Pineapple >

Include these items:

Select reviews >

Taste of Home Logo

Cheesecake with Pineapple

 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
12 ServingsPrep: 40 min. Bake: 70 min. + chilling

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 (12 ounces) sour cream
  • 3/4 cup sweetened condensed milk
  • 3 to 4 teaspoons grated orange peel
  • 3 teaspoons vanilla extract
  • 5 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 peel and vanilla. Add egg yolks; beat
  • on low speed just until combined.

2 of 2

Cheesecake with Pineapple (continued)

Directions (continued)

  • 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. Yield: 12
  • servings.
Nutritional Facts: 1 slice equals 521 calories, 34 g fat (21 g saturated fat), 190 mg cholesterol, 321 mg sodium, 43 g carbohydrate, 1 g fiber, 10 g protein.