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A slice of Old Fashioned Pineapple cheesecake topped with a cherry and pineapple piece sits on a small wooden board, surrounded by almonds. Another slice and two forks are in the background on a yellow-checkered cloth.

Old Fashioned Pineapple Cheesecake Recipe

This Pineapple Cheesecake Recipe features a buttery graham cracker crust topped with a rich, creamy cheesecake filling infused with sweet pineapple flavor. It's an easy homemade dessert that's perfect for holidays, summer gatherings, or whenever you're craving a tropical twist on classic cheesecake.

Course desserts
Cuisine Dessert
Keyword Old Fashioned Pineapple cheesecake, Pineapple Cheesecake
Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 4 hours 30 minutes
Total Time 5 hours 45 minutes
Servings 12
Author momma lew

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. 

Recipe Notes

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep it chilled until you're ready to enjoy another slice.