Pineapple Cheesecake

By pattie_d

Ingredients

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

Details

Preparation time 15mins
Cooking time 225mins
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 400 degrees F.

Crust:
2. 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 degrees 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.

Pineapple Filling:
5. 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.

Cheesecake Filling:
6. Reset oven to 475 degrees 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 degrees F for 12 minutes. Reduce temperature to 250 degrees 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.

Chill: 30 minutes
Bake: 2 hours/250 degrees
Cool: 1 hour

Calories(kcal)630
Protein(gm)11
Carbohydrate(gm)56
Fat, total(gm)42
Cholesterol(mg)234
Saturated fat(gm)25
Dietary Fiber, total(gm)1
Sodium(mg)246