pineapple cheesecake

Pineapple Cheesecake



  • 2  cups  all-purpose flour, sifted
  • ½  cup  sugar
  • ¾  cup (1-½ sticks)  unsalted butter
  • 2    egg yolks, lightly beaten
  • 1  teaspoon  vanilla extract
  •   Pineapple Filling:
  • 3  tablespoons  sugar
  • 1  tablespoon  cornstarch
  • 1  can (1 pound, 4 ounces)  crushed pineapple in juice, not drained
  •   Cheesecake Filling:
  • 5  packages (8 ounces each)  cream cheese, softened
  • 1-¾  cups  sugar
  • 3  tablespoons  flour
  • 1  teaspoon  vanilla
  • 5    eggs
  • 2    egg yolks
  • ¼  cup  heavy cream
  • 1-¼  cups  sour cream
  • 1  can (1 pound, 4 ounces)  pineapple slices, drained


1. Heat oven to 400°F.

2. Crust: Combine flour and sugar in a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Add yolks and vanilla; stir until dough holds together; chill for 30 minutes.

3. Pat one-third of dough evenly over the bottom of a 10-inch springform pan.

4. Bake at 400°F for 8 minutes or until crust is lightly browned; cool on wire rack. Pat remaining dough evenly onto side of pan; chill while preparing fillings.

5. Pineapple Filling: Stir sugar and cornstarch in a saucepan. Place over medium-high heat. Slowly stir in pineapple. Bring to a boil and cook, stirring constantly, for 3 minutes. Set aside.

6. Cheesecake Filling: Reset oven to 475°F. Beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until light and fluffy. Beat in eggs and yolks, one at a time, blending well after each addition. Stir in heavy cream.

7. Spoon Pineapple Filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).

8. Bake at 475°F for 12 minutes. Reduce temperature to 250°F; bake 1 hour and 15 minutes. Spread sour cream evenly on top. Bake 15 more minutes. Turn oven off and let cake remain in oven for 1 hour. Remove from oven and cool on a wire rack. Release and remove side of pan.

9. Arrange pineapple slices on top of cake; refrigerate until serving.