Cheesecake with Pineapple
TOTAL TIME: Prep: 40 min. Bake: 70 min. + chilling
YIELD: 12 servings.
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
Ingredients
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1-1/4 cups graham cracker crumbs
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1/4 cup sugar
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1/3 cup butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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1/4 cup sugar
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1-1/2 cups sour cream
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3/4 cup sweetened condensed milk
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3 to 4 teaspoons grated orange zest
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3 teaspoons vanilla extract
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5 large eggs, separated, room temperature
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TOPPING:
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1/4 cup sugar
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4 tablespoons cold water, divided
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1 can (20 ounces) crushed pineapple, drained
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1 tablespoon cornstarch
Directions
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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.
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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.
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3.
In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust.
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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.
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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.
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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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