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Cheesecake with Pineapple

1 review
Total Time
Prep: 40 min. Bake: 70 min. + chilling

By Taste Of Home Editorial Team

Recipe by Lorraine Caland, Shuniah, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

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

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Test Kitchen Approved

Cheesecake with Pineapple

1 review
Prep Time 40 min
Cook Time 1 hour 10 min
Yield 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, room temperature
  • TOPPING:
  • 1/4 cup sugar
  • 4 tablespoons cold water, divided
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 tablespoon cornstarch
Text Ingredients

Directions

  1. 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.
  2. 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 blended.
  3. In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust.
  4. 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.
  5. 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.
  6. 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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