Pineapple Cheesecake

Name: Pineapple Cheesecake
Prep time: 297 d 20 h 41 s
Yield: 12
Ingredients: 1-½ cups graham cracker crumbs; 3 tbspsbutter or margarine, melted; 1 can (567g)DOLE® Tropical Gold® Pineapple Slices in 100% Juice, crushed; 4 packages (226g each)cream cheese, softened; 1-½ cups sugar; ½ cupmilk; 4eggs; 1 cup sour cream; 1 tbspvanilla extract; ¼ cupall-purpose flour; Pineapple topping

Treat yourself to this tropical twist on the classic cheesecake - perfect for sharing with family & friends.

Recipe Summary

Prep Time

20 mins

Total Time

1 hr 30 mins

Serves

Calories

530

Ingredients

1-½ cups graham cracker crumbs
3 tbsps butter or margarine, melted
1 can (567g) DOLE^® Tropical Gold^® Pineapple Slices in 100% Juice, crushed
4 packages (226g each) cream cheese, softened
1-½ cups sugar
½ cup milk
4 eggs
1 cup sour cream
1 tbsp vanilla extract
¼ cup all-purpose flour
Pineapple topping

Steps to Sunshine!

Preheat oven to 180°C. Lightly coat 23cm springform pan with cooking spray.
Mix together graham crumbs with butter, in medium bowl. Press into bottom and upsides of springform pan.
Drain pineapple; reserve juice. Divide pineapple in half.
Beat together cream cheese with sugar until fluffy and smooth. Beat in milk, until blended. Beat in eggs, one at a time until blended. Stir in sour cream, vanilla and flour until smooth. Stir in 1/2 crushed pineapple. Pour into springform pan.
Bake 1 hour or until set. Cool. Refrigerate.
Pineapple Topping: Combine remaining crushed pineapple, 1 tablespoon sugar, 1-1/2 teaspoons cornstarch and 1/2 teaspoon lemon juice in medium saucepan. Heat to boiling, stirring until sauce thickens. Cool. Spoon over cheesecake when serving.
Tip: To prevent cheesecake from cracking, when finished baking turn oven off and leave cheesecake in the oven 3 to 4 hours, until it has cooled to room temperature. Refrigerate.