Easy Pineapple Cheesecake
A delightful pineapple cheesecake featuring a tender cake base topped with sweet pineapple and creamy cheese, perfect for gatherings and dessert lovers seeking a tropical twist.
Ingredients
Instructions
- Mix the cooking oil, eggs, 1/2 cup sugar, flour, and baking powder together and spread in a greased 9 x 13-inch baking pan.
- Drain the crushed pineapple and spread it on the dough in the baking pan.
- Cream the cream cheese and 1 cup sugar until smooth.
- Add the eggs one at a time and mix well.
- Pour the cream cheese mixture over the pineapple in the baking pan.
- Bake at 325°F for about 1 hour until set and golden.
Tips & Substitutions
For a lighter cheesecake, consider using low-fat cream cheese. If you don't have crushed pineapple, you can use fresh pineapple, finely chopped, or even canned peaches for a different flavor. Make sure to drain the pineapple well to avoid excess moisture that could affect the texture. Additionally, you can add a splash of vanilla extract for extra flavor.
Serving Suggestions
Serve the pineapple cheesecake chilled, garnished with whipped cream and fresh pineapple slices for a tropical touch. It pairs beautifully with Aunt Ruby'S Peanut Butter Icing for a richer dessert experience. You can also complement it with a side of fresh fruit salad or a scoop of vanilla ice cream for added indulgence.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing dessert. This cheesecake also freezes well; wrap it tightly in plastic wrap and aluminum foil for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pineapple Cheesecake contains roughly 354 calories, with 6g protein, 58g carbohydrates, and 11g fat. It is a good source of iron (15% of the Daily Value), protein (12% of the Daily Value), and calcium (10% 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 a different type of fruit instead of pineapple?
Yes, you can substitute crushed pineapple with other fruits like peaches, cherries, or even mixed berries. Just ensure that the fruit is well-drained to prevent the cheesecake from becoming too watery.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to set as it cools. Look for a golden top as an indicator of doneness.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance. Just cover it well and store it in the refrigerator. It often tastes even better after chilling overnight, allowing the flavors to meld beautifully.
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).