Pineapple Cheesecake Recipe

Name: Pineapple Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 in graham cracker pie crust; 16 ounces crushed pineapple (in the can); 8 ounces cream cheese; 3 eggs; ¾ cup sugar; 1 teaspoon vanilla; 8 ounces sour cream; 3 tablespoons sugar; 1 teaspoon vanilla; ¼ cup crushed graham cracker

Servings: persons

9 in graham cracker pie crust
16 ounces crushed pineapple (in the can)
8 ounces cream cheese
3 eggs
¾ cup sugar
1 teaspoon vanilla
8 ounces sour cream
3 tablespoons sugar
1 teaspoon vanilla
¼ cup crushed graham cracker

1
PIE:Mix softened cream cheese until smooth.
2
Add each of the 3 eggs separately and continue mixing.
3
Mix in the sugar a little at a time.
4
Add vanilla and well-drained pineapple and continue mixing.
5
Pour into pie shell.
6
Bake for 25 minutes at 375 (If knife test comes out dry, pie is done).
7
TOPPING: Cool pie 15 minutes while making topping.
8
Mix topping ingredients together (except graham cracker crackers) and pour on top of pie.
9
Sprinkle crushed graham cracker crumbs on top of pie before putting in oven.
10
Bake for 7 minutes at 450.

1054

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 in graham cracker pie crust, 16 ounces crushed pineapple (in the can), 8 ounces cream cheese, 3 eggs, and more.

Yes, Pineapple Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Cheesecake

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