Try This Vintage Recipe for an Easy and Creamy Pineapple Cheesecake
This easy pineapple cheesecake screams sunshine and warmer weather. This beloved cheesecake recipe is an easy dessert to bring to your next backyard BBQ, a church potluck, or really just because you have a sweet tooth any night of the week.
It’s a delicious dessert that is light and creamy with each and every bite having a mouthful of juicy pineapple pieces and cream cheese.
- 2 Cups Flour
- 2/3 Cup Butter (softened)
- ½ Cup Unsalted or lightly salted Almonds
- ½ Cup Powdered Sugar
- 2 Packages Cream Cheese
- ½ Cup Sugar
- 2 large eggs
- 2/3 Cup Pineapple Juice
- ¼ Cup Sugar
- ¼ Cup Flour
- 1 Cup Pineapple Juice
- 1 Can of Pineapple, crushed (for best results, be sure to completely drain pineapple)
- ½ Cup Heavy Whipping Cream
Instructions
Preheat oven temperature to 350.
In a food processor, chop almonds into fine crumbs.
In a medium bowl mix together flour, powdered sugar, and chopped almonds.
Cut softened butter into cubes and add it to the mixture. Cut the butter into the flour mixture using a pastry mixer or a knife.
Once the mixture is well blended and crumbly, firmly press it into the bottom of a 13×9 in pan, all the way to the edge of the pan. Bake for 20-25 min on a baking sheet until set and lightly browned.
While the crust is baking mix cream cheese with an electric mixer or hand mixer until smooth and fluffy in a large bowl on low speed. Next beat in ½ cup sugar and eggs, mix until well blended. Beat in 2/3 cup pineapple juice.
Remove the crust from the oven and pour mixture over the crust while it is still hot. Spread the cream cheese mixture evenly across the crust. Bake pineapple cheesecake for a second time, about 20 minutes just until the center is set. Remove from the oven and cool completely on a wire rack.
While the cream cheese layer is cooling it is time to make the pineapple topping. In a 2qt saucepan mix together ¼ cup flour and ¼ cup sugar. Stir in 1 cup pineapple juice. Heat the mixture over medium heat, stirring constantly until boiling. Boil and stir for about 1 minute. As the topping boils, it will thicken.
Remove the mixture from the heat and fold in the crushed pineapple. Set aside to cool completely to room temperature.
Once the cream cheese layer and pineapple topping are cooled it is time to make whipped cream.
Place a glass or metal bowl in the freezer for 15-20 minutes to cool thoroughly. Beat the whipping cream in the chilled bowl until stiff peaks form.
Fold the whipped cream into the pineapple topping and spread it carefully on top of the cheesecake.
Place in the refrigerator for a chill time of 4 hours.
Serve with whipped cream or cool whip and maraschino cherries if desired.
Store your cheesecake in the fridge, covered, for 3-4 days.
Instead of the almond crust, try a graham cracker crust.
No 9×13 baking dish? Pour the crust into the bottom of 9-inch springform pan for a more traditional cheesecake look. You may need to up the baking time because your cheesecake will be thicker.
Pineapple upside down cake
Try This Vintage Recipe for an Easy and Creamy Pineapple Cheesecake
Recipe details
- 1215 -
- Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
Comments
Share your thoughts, or ask a question!