This delicious pineapple cheesecake has a creamy and rich topping that will make you feel like you’re eating a slice of your grandma’s delicious homemade pie!

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.

How to Make this Pineapple Cheesecake Recipe

Ingredients

For the Crust:

• 2 Cups Flour 
• 2/3 Cup Butter (softened) 
• ½ Cup Unsalted or lightly salted Almonds 
• ½ Cup Powdered Sugar 

How to Make the Cheesecake Layer:

• 2 Packages Cream Cheese 
• ½ Cup Sugar 
• 2 large eggs
• 2/3 Cup Pineapple Juice 

And finally the Pineapple Topping Layer:

• 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.

Substitutions to try

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.

Some easy recipes I think you will enjoy!

Pineapple upside down cake
Blueberry lemon cheesecake cake
Carrot cake cheesecake
No-bake cheesecake recipe
Try these no bake parfaits made in an individual serving glass or this cheesecake-like dessert in a big parfait bowl

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