Tropical Pineapple Cream Cheesecake
A delightful twist on a classic cheesecake, this Tropical Pineapple Cream Cheesecake features a soft, cake-like texture infused with juicy pineapple chunks and topped with a creamy cheese layer. Originally inspired by a recipe from DH's grandma's recipe box, which called for peaches, we've made this version a delightful tropical treat that is both light and indulgent. Perfect for summer gatherings or as a refreshing dessert, this cheesecake strikes the ideal balance between fruity sweetness and rich creaminess, making it a crowd-pleaser that will leave everyone asking for seconds.
8
Servings
283
Calories
13
Ingredients
Ingredients
flour
3/4 cup (measured)
baking powder
1 teaspoon (measured)
salt
1/2 teaspoon (measured)
vanilla pudding mix (not instant)
1 (3 1/8 ounce) package (measured)
butter or margarine
3 tablespoons (softened)
egg
1 (beaten)
milk
1/2 cup (measured)
canned pineapple chunks
1 (15-20 ounce) can (well drained, reserve juice)
cream cheese
1 (8 ounce) package (softened)
sugar
1/2 cup (measured)
reserved pineapple juice
3 tablespoons (reserved from can)
cinnamon
1/2 teaspoon (measured)
sugar
1 tablespoon (measured)
Instructions
1
1. Preheat your oven to 350°F (175°C) and grease the bottom and sides of a 9-inch deep dish pie pan to prevent sticking.
2
2. In a large mixing bowl, combine the flour, baking powder, salt, and vanilla pudding mix. Add in the butter or margarine, egg, and milk. Beat the mixture on medium speed for about 2 minutes until well combined and smooth.
3
3. Pour the batter into the prepared pie pan, spreading it evenly.
4
4. Carefully place the well-drained pineapple chunks over the batter, ensuring even distribution.
5
5. In a separate small mixing bowl, beat the softened cream cheese until fluffy. Add the sugar and 3 tablespoons of reserved pineapple juice. Mix on medium speed for about 2 minutes until combined. Spoon this mixture over the batter, leaving about 1 inch around the edge.
6
6. In a small bowl, combine the cinnamon and sugar. Sprinkle this mixture evenly over the cream cheese layer.
7
7. Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is set but still soft.
8
8. Allow the cheesecake to cool slightly before serving. Store any leftovers in the refrigerator to keep them fresh and delicious.
Nutrition Information
11g
Fat
42g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Pineapple Cream Cheesecake?
It is a delightful twist on a classic cheesecake featuring a cake-like texture with pineapple chunks and a creamy cheese layer.
What is the texture of this cheesecake?
This cheesecake has a soft, cake-like texture rather than a traditional dense cheesecake consistency.
How many servings does this recipe make?
The recipe makes 8 servings.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
What size pan should I use?
A 9-inch deep dish pie pan is recommended.
Can I use instant vanilla pudding?
No, the recipe specifically requires one 3 1/8 ounce package of vanilla pudding mix that is not instant.
How long should I beat the batter?
Beat the batter on medium speed for about 2 minutes until smooth.
How should I prepare the canned pineapple chunks?
The pineapple should be well drained, and you must reserve the juice for the cream cheese mixture.
How much reserved pineapple juice is needed?
You will need 3 tablespoons of reserved pineapple juice.
What ingredients are in the cheesecake topping?
The topping consists of a mixture of 1/2 teaspoon of cinnamon and 1 tablespoon of sugar.
How long do I mix the cream cheese filling?
The cream cheese, sugar, and juice should be mixed on medium speed for about 2 minutes until fluffy and combined.
How should the cream cheese mixture be layered?
Spoon the mixture over the batter and pineapple, leaving about 1 inch around the edge.
How long does the cheesecake need to bake?
Bake the cheesecake for 30 to 35 minutes.
How do I know when the cheesecake is done?
The crust should be golden brown and the filling should be set but still soft.
How should leftovers be stored?
Leftovers should be stored in the refrigerator to keep them fresh.
What was the original inspiration for this recipe?
The recipe was inspired by DH's grandma's recipe box, which originally used peaches.
Can I use margarine instead of butter?
Yes, the recipe allows for either 3 tablespoons of butter or margarine.
How many calories are in one serving?
There are 283 calories per serving.
What is the fat content per serving?
Each serving contains 11g of fat.
How many carbohydrates are in a serving?
There are 42g of carbohydrates per serving.
How much protein does one serving contain?
Each serving provides 4g of protein.
How many ingredients are required in total?
The recipe requires 13 ingredients.
What preparation is needed for the egg?
The recipe calls for 1 beaten egg.
Does the recipe require salt?
Yes, 1/2 teaspoon of salt is used in the batter.
What size cream cheese package is needed?
You will need one 8 ounce package of softened cream cheese.
Is this recipe suitable for summer?
Yes, it is described as perfect for summer gatherings or as a refreshing dessert.
Should the cream cheese be softened?
Yes, the cream cheese should be softened before beating to ensure it becomes fluffy.
How should the pan be prepared?
Grease the bottom and sides of the pie pan to prevent the cake from sticking.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe suitable for families.
What type of milk is used?
The recipe requires 1/2 cup of milk for the batter layer.