Danish Pineapple Cheesecake
A rich Danish pineapple cheesecake with a flaky dough crust, creamy pineapple filling, and a sweet nut topping, perfect for dessert gatherings and special occasions.
Ingredients
Instructions
- Mix the cream cheese, sugar, vanilla, and drained crushed pineapple; let stand.
- Mix warm milk, warm water, dry yeast, and sugar; set aside.
- Mix margarine, flour, salt, and egg yolks to form a dough.
- Add the yeast mixture to the dough and mix well.
- Divide the dough into two parts.
- Add more flour if necessary until the dough is pliable.
- Roll one part of the dough to fit an 18 x 12 x 1-inch jelly roll pan.
- Spread the rolled dough in the pan so the sides are covered.
- Pour the cream cheese and pineapple mixture into the dough-lined pan.
- Roll out the second part of the dough to cover the filling like a pie crust.
- Place the second dough layer over the filling, sealing the edges.
- Brush the top of the dough with beaten egg whites.
- Sprinkle with granulated sugar and ground nuts.
- Let rise for 30 minutes to 1 hour until doubled in size.
- Bake at 350°F (177°C) for 30 minutes or until golden brown.
Nutrition & Diet Analysis (per serving)
703
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).