Caramel Pineapple Cheesecake

November 13, 2012


There’s one part of me who’s dreading the impending summer and its energy-crushing heatwaves, soul-draining humidity, ants, bugs, muthafreaking flies and that horrible uncomfortable sweat you get at the back of your neck when you’re in the kitchen. On the other hand, I’m looking forward to t-shirts and flip flops, beaches and the smell of swimming pool chlorine, Christmas, BBQs and (heck yes) summer fruits. You should see me at the moment acting like a loon at the sight of peaches, mangoes, watermelons, berries, grapes and nectarines.

Then once in a while, I’m lured by the smell of pineapple. I couldn’t resist picking one up on impulse which of course led to a bit of back and forth with what I wanted to do with it. This time The Captain decided for me and demanded a baked pineapple cheesecake. This poor man loves cheesecakes in all forms and I, sadly for him, hate making it. That and the fact that there are many other desserts I rather eat instead. I love the taste of cream cheese and all but that heavy dense texture of baked cheesecakes can put me off. Which is why I prefer it in this more lighter form instead.

But the man brought out the if-you-love-me-you-will-do-it eyes and I caved. This cake is all for him even though I was in raptures myself over the flavour of the roasted pineapple with the cream cheese. So while he polished off the whole thing himself, I was more than happy to pick all the pineapple bits off. Much to his annoyance.


Caramel Pineapple Cheesecake
Serves 6
Caramel Pineapple
  1. 1 medium to large pineapple
  2. 225g caster sugar
  3. 60ml water
  4. 30g unsalted butter
  1. 150g chocolate biscuits (I like Arnotts Chocolate Ripple but you could use anything you like)
  2. 1/2 tsp ground ginger (optional)
  3. 40g unsalted butter, melted
  4. pinch of salt
  1. 400g cream cheese
  2. 150g sour cream
  3. 2 eggs
  4. 1 egg yolk
  5. 90g caster sugar
  6. 1/2 tsp vanilla extract
  1. Before you get started, take the cream cheese, sour cream and eggs out of the fridge. Ingredients needs to be at room temperature before mixing.
  2. Peel and core pineapple then cut into 8 to 10 x 1.5cm slices. Combine sugar and water in a large pan over low heat. Once the sugar has dissolved, increase heat to medium then cook until an amber caramel, swirling occasionally.
  3. Add the pineapple slices in a single layer then cook, turning once for about 10-15 minutes until slightly translucent and caramelised, basting the pineapple every few minutes with the sauce (you might have to do this in batches if you don’t have a large enough pan). Remove fruit from pan and set aside to cool. Cook remaining liquid until reduced to a light syrup. Remove from heat then stir through the butter and leave aside to cool completely.
  4. Take approximately 120g of the caramel pineapple and process into a rough purée for the cheesecake batter (you should have about 6-8 slices left over for garnishing the cake).
  5. Preheat oven to 150°C. Lightly grease the sides of 6 x 7.5cm cake rings or springform cake tins then place on a baking paper-lined tray. Process all the crust ingredients until crumbly then press into the bases then refrigerate.
  6. Meanwhile combine the cream cheese, sour cream, eggs, egg yolk, sugar, vanilla and the pineapple purée in a food processor. Take care not to over-mix and incorporate too much air (I like to rap the bowl on the counter a few times to get rid of any air bubbles).
  7. Pour into the cake rings then bake for about 20 minutes. Cake is ready when the sides are just set but there is still a jiggle in the centre. Switch off the heat, leave the oven door slightly ajar and allow cheesecake to cool completely in the oven before chilling in the fridge for at least a few hours or overnight.
  8. Serve topped with caramel pineapple rings and extra syrup.
  1. The original cheesecake recipe used 6 x 7.5cm cake rings and baked it for 20 minutes which I recommend you do. If you do decide to bake it all in a 20cm tin like I did, make sure to use a water bath for the best texture.
  2. Do not be tempted to open the door while the cheesecake is baking. Seriously, no peeking!
  3. Make sure to allow the cake to cool slowly and gently in the oven. Cheesecakes do not like sudden changes in temperatures.
  4. Do not over bake the cake so make sure there is still a jiggle in the centre when you switch off the oven. The residual heat as the cheesecake is cooling will be enough to fully set the cake.
  5. Caramel pineapple recipe adapted from Apt 2B Baking Co. and cheesecake adapted from Gourmet Traveller.
Citrus and Candy

{ 38 comments… read them below or add one }

Susan Yakus July 9, 2015 at 06:34

I would love to make this, but I don’t know how to convert the measurements to American standards. Can anyone help me??? Please???


citrus and candy July 9, 2015 at 13:54

Hi, Google is your friend! Just search metric to imperial conversions and you will find what you need.


Susan Yakus July 10, 2015 at 01:09

Thanks so much!


Jackie April 28, 2014 at 16:16


What is the conversion for 150C to 150F


Citrus and Candy April 29, 2014 at 16:38

Google is your friend :)


Mikayla January 2, 2014 at 23:53

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We are a collection of volunteers and starting a new initiative in a community in the same niche.

Your blog provided us beneficial information to work on.

You have done a wonderful job!


John December 9, 2012 at 16:14

that looks delicious!


Kare @ Kitchen Treaty November 24, 2012 at 23:47

Wow! Absolutely stunning; I would almost be afraid to dig in. Almost.

For what it’s worth, I’m jealous of your summer. I’m freezing!


Ruta November 24, 2012 at 23:05

I have to say, I’m not a fan of cheesecake either, so this wouldn’t necessarily be something I’d make, but, boy, are those pictures beautiful. The caramel and the pineapple look so gorgeous together! It definitely caught my eye right away even though I don’t like cheesecake. Great job on the photography!


Tanya @ playful and hungry November 24, 2012 at 22:20

What a great combination! Perfect for guest… your just for yourself ;)


Indian Restaurant November 21, 2012 at 19:02

Relay Nice ,, I want to tell you that the recipe it easy to made in home? Any effect for Health?

Thank you i like too much these pineapple-cheesecake , i test first time in my life.


Li @ Words and Cake November 18, 2012 at 15:11

Oh, this looks amazing! I rarely see the pineapple + cheesecake combination. And there’s caramel too! Awesome.


Amanda@ChewTown November 18, 2012 at 08:41

This looks just heavenly! Unfortunately, my partner is not a lover of summer fruits so I often have to live vicariously through everyone else’s amazing dessert posts.


Averie @ Averie Cooks November 18, 2012 at 05:32

Just saw this on Javelin’s site as he linked us both and wow, this looks amazing! The pineapples are so perfectly caramelized and gorgeous!


Stephanie November 16, 2012 at 10:03

I can’t imagine Christmas during the summer! So different. Meanwhile here in Canada I’ve been snowed in for a half week and am bracing myself for the loooong cold winter. Enjoy those summer fruits!

Loving the photos for this dish.. making my mouth water


TJG November 16, 2012 at 08:17

Great idea! Beautiful colors, really earthy amber tones.

This cheesecake sounds light compared to many other recipes I’ve read…


catty November 15, 2012 at 13:36

You should also be in raptures over the way this cake looks! It looks MAGNIFICENT! x


Helen (Grab Your Fork) November 14, 2012 at 16:16

Such uber neat pineapple peeling – and coring! Love that saucy pudding of caramel on the greaseproof. Oh you do know how to work it, don’t you ;)


Citrus and Candy November 15, 2012 at 03:55

Hehehe two words Helen: cookie cutters. That’s my secret to easy pineapple wrangling ;)


Hazel@The Cupcake Ballroom November 14, 2012 at 15:57

Mmmmmmm…I can imagine the aroma coming out of this cake. What a recipe to welcome summer in half a months time. Weeeeeee~


Sylvia@MyLovelyBites November 14, 2012 at 15:11

I’m also really happy that summer is finally here…although Sydney’s weather is being a bee with an itch lately :( This cheesecake looks like the perfect dessert to lift my mood though! And I must definitely translate it for my mom, she’s an avid cheesecake eater who would LOVE to have a piece of this deliciousness :)


Tina@foodboozeshoes November 14, 2012 at 09:21

Looks amazing. What are your thoughts on tin pineapple for this recipe….?


Citrus and Candy November 14, 2012 at 12:45

Hi Tina, yep tinned pineapple should be fine. Though I’d drain them really well first and dry it out as much as I can otherwise they’d turn out really soggy. Oh and they wouldn’t take as long to cook at all :)


Becs@Lay the table November 14, 2012 at 07:50

Only one word can be said: WOW.


Deb November 14, 2012 at 03:48

It is working its way to winter here in California but the caramel pineapple floating above the luscious cheescake is extremely tempting! A scrumptious post!


Natashia@foodonpaper November 14, 2012 at 00:42

This looks amazing!! I’m looking forward to summer too.. although not the heat wave, an aircon purchase will need to be made.


Stephanie - The Dessert Spoon November 13, 2012 at 23:51

It looks so pretty and summery! Thanks for brightening my day.


thelittleloaf November 13, 2012 at 20:23

I do know what you mean about baked cheesecakes…having said that, if someone put this in front of me I would happily wolf down a large slice!


Rhonda (the dainty baker) November 13, 2012 at 20:01

That looks immense K!!! And don’t worry UR not the only one acting like a loon (aka me too!) loving the smells of mango too!!


leaf (the indolent cook) November 13, 2012 at 19:34

Everything you make seems extra decadent. The pineapple rings on top look gorgeous!


Sara (Belly Rumbles) November 13, 2012 at 16:51

Love this unique cheesecake recipe, something with a bit of bite and zing, nice!


sarvani @ baker in disguise November 13, 2012 at 15:09

Gosh that first pic of the caramel pineapples.. you had me there!! beautiful cheesecake and stunning photographs!!


Kim November 13, 2012 at 11:41

WOW! That’s one H*** of a cheesecake!!!! This really looks good! I wish I had a piece in front of me!


Lisa {Sweet 2 Eat Baking} November 13, 2012 at 10:25

I love pineapples so much. And the fact that you’ve married them with caramel too… Mmmm! It looks so light, refreshing yet hits the spot. This is definitely going on my ‘to make and bake’ list, even though it’s almost winter here.


Christine November 13, 2012 at 09:27

Ah, the good ole ‘if-you-love-me-you-will-do-it’ eyes. Irresistable, no? hehe. Beautiful looking cheesecake Karen! I just love the gorgeous caramel colours in this shoot as well :)


Tammi November 13, 2012 at 09:13

Oh my goodness I just love the way the amber of the caramel mellows the sunny yellow of the pineapple. It looks so luxurious and delectable. Just gorgeous.


Tina @ bitemeshowme November 13, 2012 at 08:12

I love summer fruits and am jumping for joy that mangoes, watermelons and berries are back! Yeeee.
I have to say I’m a lover of cheesecakes too, but not the dense ones that take so much effort to put your fork through. Sometimes even that gets a little bit much. I don’t think I’ve ever seen a pineapple cheesecake before but would be totally interested to see how that goes.


Katrina @ Warm Vanilla Sugar November 13, 2012 at 05:16

Whooaaaa this sounds insanely delicious! Great recipe!


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