Pineapple Cream Cheesecake

April 8, 2022

115 minutes

medium

serves 6

This Pineapple Cream Cheesecake is a wholesome meal recipe. Bake Pineapple Cream Cheesecake to eat it for breakfast, lunch-time or dinner. Enjoy eating it; Enjoy eating it; Pineapple Cream Cheesecake is a trendy and popular food for any time meal. Jamaican Cooking’s Pineapple Cream Cheesecake is made with good ingredients. This Pineapple Cream Cheesecake is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

Adjust Servings

	1 ½ cup Graham Cracker buy fresh
	6 tablespoons Butter (melted)
	¼ teaspoon Sugar (granulated)
	¼ teaspoon Nutmeg (grounded)
	FILLING:
	20 ounces canned Crushed Pineapple
	1 teaspoon Vanilla Extracted
	1 lb Cream Cheese
	2/3 cup Sugar (granulated)
	4 large Eggs, (beaten slightly) buy fresh

TOPPING:

	½ cup Sour Cream
	3 teaspoons Pineapple juice (from canned pineapple)
	1 tablespoon Sugar (granulated)

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

1.

Crust:

First, greased an 8 inches spring-form pan. Mix crumbled crackers with sugar and butter in a bowl large enough. Next, pour the mixture into the greased spring-form pan.

Use your fingers to press bottom and sides shape crust. Now, put the spring-form pan with the compressed crust in refrigerator for 5 to 8 minutes. (That will get the crust firm)

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2.

Filling:

Now, add eggs in a bowl, and beat lightly with a hand mixer. Add the sugar while beating the eggs. Add the cream cheese, vanilla extract, sugar together and mix for 3 minutes gently. Beat the cheesecake filling properly! Ensure, there are no big lumps.

Next, pour the mixture into the crusted spring-form pan. Put to bake, in a preheated oven for an hour at 375 degrees F. The baked dough done jiggled in the middle. Now, removed the cheesecake, and turns the oven's temperature to 450 degrees F. Get ready to add the topping.

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3.

Topping:

Mix sour cream, pineapple’s juice and sugar together. Mix properly and then evenly spread on top cheesecake. Now, put cheesecake back in oven for 5 minutes.

When that time completed, allow cooling for an hour before cutting. After that, cover properly; refrigerate for at least three hours. Jamaican Cheesecake Pineapple is ready to serve. I froze this cheesecake for three months. Every time I felt for a slice, I cut one, which is once in two weeks. This cake is delicious to eat frozen. Serve slices for 12 people.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.