This is an old recipe called Frozen Pineapple Cheesecake. It's a no-bake cheesecake which won first place at the Maui Pineapple Festival in 2000. The recipe is by Kristine Snyder, who lives in Hawaii, plays the harp and wins lots of recipe contests. Kristine's a great cook and I didn't want to mess with perfection, but I still added a little vanilla because I like how pineapple and vanilla taste together.
This is a bit like Millionaire Pie, but it has a more elegant presentation and does not call for nuts. The pineapple glaze is the finishing touch, but if you don't feel like making glaze you could just garnish with pineapple sundae topping.
I think next time I make this I might try it in a regular graham cracker crust rather than a springform.
Recipe
Frozen Pineapple Cheesecake
Ingredients
Crust
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar (50 grams)
- ¼ cup butter (salted), melted (56 grams)
Filling
- 8 oz cream cheese, softened (228 grams)
- ¾ cup granulated sugar (150 grams)
- ¼ teaspoon vanilla extract
- 3 large eggs separated**
- 1 ¼ cups heavy whipping cream
- 1 can 16 oz crushed pineapple, drained – juiced reserved
Topping
- ⅓ cup granulated sugar (65 grams)
- 1 tablespoon cornstarch (8 grams)
- ⅓ cup pineapple juice (70 grams)
Instructions
Crust
- Rub a 9-inch springform pan with butter.
- Mix crumbs and sugar together in a large bowl, then add melted butter and stir until mixed. Press into bottom of the pan and put in freezer until ready to fill.
Filling
- Beat the cream cheese, ¾ cup of sugar, vanilla and egg yolks together in a large mixing bowl. Set side.
- Beat the whites in a separate bowl, then fold them into the batter.
- Beat the cream into stiff peaks, then fold the cream into the batter.
- Fold the well-drained pineapple into the batter and pour into the pan. Freeze for about 4 hours.
Topping
- Make topping. Mix together the sugar and cornstarch in a small saucepan. Slowly whisk or stir in pineapple juice and turn heat to medium. Bring to a low boil, stirring constantly, until mixture thickens and clears. Let cool. Pour over cheesecake and return to freezer until ready to serve.
- **If you're concerned about raw eggs, you can use pasteurized (if available)
Natanya says
This looks like such a refreshing dessert for summer. I'm thinking Katrina is on the right track with nuts in the crust - maybe macadamia nuts or pistachios. I bet this would be fun in mini-tart form too.
Talita says
This sounds amazing! I really have to try it!
Ashley says
Ooooh this looks fan-friggin-tastic! YUM!!!
Anna says
Gina, A.J. at the Disney Food blog mentioned the Dole Whip not too long ago. I need to point out his blog, because it's a good one.
VeggieGirl says
So refreshing!
Rosie says
This cheesecake looks utterly divine 😀
Techie Momster says
This sounds great! I was thinking that some coconut would be great with this, either some toasted coconut in the crust, or on the top, or maybe both! Too bad my roomie is allergic to coconut...
Pearl says
ooh pineapple cheesecake sounds like a great treat!
Gina says
Interesting! I may have to try this! I have been in a pineapple place myself lately, having recently returned from Disney World. I am trying to perfect a home version of the beloved Dole Whip, and I'm pretty close. 😉
Katrina says
It looks yummy! What about some nuts in the crust? I like the taste of nuts with pineapple.