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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


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 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
  • 1/4 cup sugar
  • 4 tablespoons cold water, divided
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 tablespoon cornstarch


  • 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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Average Rating:
    Feb 6, 2013


  • PTuttle
    Apr 14, 2012

    Sorry the last reviewer had such a bad experience with this recipe. It's true that it is not very sweet. If you like your cheesecake sweeter add more sugar to the batter or the topping. The cheesecake was fluffier (less dense) than others I have made due to the addition of the beaten egg whites. I didn't find it at all dry, although I did pull it out after only 60 min. because the top was firm and browning in spots. Perhaps the previous reviewer baked it too long. The cake turned out quite well despite the fact that I used a 9 inch pan by mistake. The top of the cake rose about an inch above the pan and cracked all around the edges. I pushed it together gently as it cooled and settled back into the pan. The topping covered the cracks, and what could have been a disaster turned out to be a pretty good cake.

  • ATMBabeez
    Apr 10, 2012

    I made this cheesecake for Easter 2012. A total waste of time and ingredients. The cheesecake filling was dry and had a spongy texture, it was not sweet or flavorful. I have made many, many cheesecakes and this is the very first one my guests threw away. And I was right there with them.

  • ATMBabeez
    Apr 10, 2012

    Made this recipe for Easter 2012, terrible cheesecake recipe. The texture is dry and spongy. The cheesecake filling was not flavorful. Have made many many cheesecakes and this is the very first one that my guests would not eat. A total waste!