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.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese and reducing the sugar. Ensure the crushed pineapple is well-drained to prevent a soggy crust. If you don't have margarine, unsalted butter can be used instead. If the dough is too sticky, gradually add more flour until it reaches the right consistency.
Serving Suggestions
This cheesecake is delightful on its own but can be served with a dollop of whipped cream or a drizzle of Hot Lemon Sauce for added flavor. Pair it with a cup of coffee or tea for a cozy dessert experience. It also complements well with fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Store leftover Danish Pineapple Cheesecake in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (177°C) oven for about 10-15 minutes until heated through. This will help maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Danish Pineapple Cheesecake contains roughly 949 calories, with 17g protein, 44g carbohydrates, and 64g fat. It is an excellent source of protein (33% of the Daily Value), vitamin A (25% of the Daily Value), and vitamin D (24% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 656mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice to prevent a watery filling. Canned crushed pineapple is often easier as it is already prepared and has a consistent texture.
How do I know when the cheesecake is done baking?
The cheesecake is done when the top is golden brown and the edges are set, but the center should still have a slight jiggle. It will firm up as it cools. Be careful not to overbake, as this can lead to a dry texture.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance. Just bake it, let it cool completely, and then refrigerate it. This allows the flavors to meld beautifully, and it can be served chilled or warmed up slightly before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).