Discover the perfect blend of creamy cheesecake and tropical sweetness with our irresistible pineapple cheesecake recipe. Dive into creamy indulgence with a twist of pineapple paradise!

Craving a dessert that combines creamy decadence with a burst of tropical flavor? Look no further than our tantalizing pineapple cheesecake recipe! 

This easy dessert brings together the rich creaminess of cheesecake with the sweet tanginess of juicy pineapple pieces, creating a treat  that’s as indulgent as it is refreshing. 

Whether you’re hosting a summer gathering or simply treating yourself to a taste of paradise, this creamy pineapple cheesecake is sure to be a hit with family and friends.

How to Make an Old Fashioned Pineapple Cheesecake 

Ingredients

For the Crust:

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

Cheesecake Layer:

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

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

Pre heat 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. 

Use a 13×9 baking dish or a springform pan.

Spray the bottom of the pan with cooking spray. 

Once the mixture is well blended and crumbly, firmly press it into the bottom of the pan, all the way to the edge. 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.

Allow the cheesecake to chill in the refrigerator for at least 4 hours (or overnight) before serving to allow the flavors to meld together.

Garnish the cheesecake with a fresh pineapple ring, maraschino cherries or whipped cream for a decorative touch.

Store your easy pineapple cheesecake in the fridge, covered, for 3-4 days.

Store your cheesecake in the fridge, covered, for 3-4 days.

Try These Recipes: 

• No Bake Cheesecakes 
• Blueberry Lemon Cheesecake Cake 
• Easy Recipes for the Summer 
• Mexican Recipes 
• No Bake Recipes 

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Easy and Creamy Pineapple Cheesecake Recipe

Yield: 12-15

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 4 hours 30 minutes

Total Time: 5 hours 45 minutes

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!

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Ingredients

• Crust-
• 2 Cups Flour
• 2/3 Cup Butter (softened)
• ½ Cup Unsalted or lightly salted Almonds
• ½ Cup Powdered Sugar
• Cheesecake Layer-
• 2 Packages Cream Cheese
• ½ Cup Sugar
• 2 Eggs
• 2/3 Cup Pineapple Juice
• Pineapple Topping Layer
• ¼ Cup Sugar
• ¼ Cup Flour
• 1 Cup Pineapple Juice
• 1 Can Crushed Pineapple (drained)
• ½ Cup Heavy Whipping Cream

Instructions

1. Preheat oven to 350. 
2. Finely chop almonds. 
3. In a medium size bowl mix together flour, powdered sugar, and chopped almonds.
4. 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. 
5. Once the mixture is well blended and crumbly, firmly press it into the bottom of a 13x9 in pan.
6. Bake for 20-25 min until set and lightly browned. 
7. While the crust is baking beat the cream cheese with an electric mixer until smooth and fluffy.
8. Next beat in ½ cup sugar, and eggs, mix until well blended. Beat in 2/3 cup pineapple juice. 
9. Remove the crust from the oven and pour the cream cheese mixture over it while it is still hot.
10. Spread the cream cheese mixture evenly across the crust. Bake for about 20 minutes just until the center is set. 
11. Remove from the oven and cool completely. 
12. While the cream cheese layer is cooling it is time to make the pineapple topping.
13. In a 2qt saucepan mix together ¼ cup flour and ¼ cup sugar. Stir in 1 cup pineapple juice. 
14. Heat the mixture over medium heat, stirring constantly until boiling. Boil and stir for about 1 minute it will thicken as it boils. 
15. Remove the mixture from the heat and fold in the crushed pineapple. Set aside to cool completely. 
16. Once the cream cheese layer and pineapple topping are cooled it is time to make whipped cream. 
17. 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. 
18. Fold the whipped cream into the pineapple topping and spread it carefully over the cream cheese layer. 
19. Place in the refrigerator for 4 hours to chill. 
20. Serve with whipped cream and cherries if desired. 

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