Old Fashioned Pineapple Cheesecake – Creamy & Sweet Retro Dessert
There’s something special about an old-fashioned pineapple cheesecake — the creamy texture, the sweet pineapple, and that perfect balance of tangy and rich flavors.
If you love classic desserts, this one belongs on your must-make list! Looking for more sweet treats? Be sure to check out our easy dessert recipes.
This cheesecake has the smooth and velvety filling you’d expect, combined with the bright, fruity flavor of pineapple.
It’s the kind of dessert that feels like home, whether you’re making it for a holiday, special occasion, or just because. A buttery crust, luscious filling, and a touch of nostalgia make it a true classic.
To make your pineapple cheesecake, gather all your ingredients and supplies so everything is ready to go before you start baking.
Start by preparing the crust: finely chop almonds in a food processor, then mix them with flour, powdered sugar, and softened butter.
Press the mixture into a greased 13×9 pan and bake at 350°F for 20-25 minutes until golden.
For the cheesecake layer, beat cream cheese until smooth, then mix in sugar, eggs, and pineapple juice. Pour over the hot crust and bake for another 20 minutes until set. Let cool completely.
To make the pineapple topping, cook sugar, flour, and pineapple juice over medium heat until thickened. Stir in drained crushed pineapple and let it cool.
Whip heavy cream until stiff peaks form, then fold it into the pineapple mixture. Spread over the cooled cheesecake and chill for at least 4 hours to allow the flavors to meld and the layers to set properly.
Garnish each piece with with a maraschino cherry and cool whip.
Keep your cheesecake covered in the fridge for up to 3-4 days. For longer storage, freeze them for up to 2 months.
Yes! These bars taste even better the next day after chilling overnight.
Absolutely! Swap the almond crust for a classic graham cracker crust if you prefer.
Be sure to fully drain the pineapple before adding it to the topping. Excess liquid can make the bars too soft.
Yes! Freeze the cheesecake bars without the whipped topping for best results. Thaw in the fridge overnight before serving.
Pyrex Deep 9×13-Inch Glass Baking Dish with Lid, Deep Casserole Dish, Glass Food Container, Oven, Freezer and Microwave Safe, Clear Container
Member’s Mark Maraschino Cherries (74 Ounce)Baker’s Angel Flake Coconut Sweetened 7 Ounce
If you love this easy dessert recipe, be sure to try these:
- These Mini Pineapple Upside Down Cakes bring the classic upside-down dessert to a whole new level of deliciousness.
- No-Bake Dessert Recipes are quick, easy, and perfect for when you want something sweet without turning on the oven.
- Check out a variety of cheesecake recipes that are simple to make, yet rich in flavor.
- Try these fun pool party desserts that are perfect for summer celebrations by the pool.
Old Fashioned Pineapple Cheesecake Recipe
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
- Preheat oven to 350.
- Finely chop almonds.
- In a medium size 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.
- Bake for 20-25 min until set and lightly browned.
- While the crust is baking beat the cream cheese with an electric mixer until smooth and fluffy.
- 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 the cream cheese mixture over it while it is still hot.
- Spread the cream cheese mixture evenly across the crust. Bake for about 20 minutes just until the center is set.
- Remove from the oven and cool completely.
- 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 it will thicken as it boils.
- Remove the mixture from the heat and fold in the crushed pineapple. Set aside to cool completely.
- 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 over the cream cheese layer.
- Place in the refrigerator for 4 hours to chill.
- Serve with whipped cream and cherries if desired.
I have never had pineapple cheesecake before and it sounds amazing. I so have to make this one.