You’ll see how quick and easy this fresh pineapple topping for cheesecake comes together with only 3 ingredients and in less than 10 minutes.
Whether you are using a homemade cheesecake recipe or a store-bought New York style cheesecake this topping will add amazing tropical or Hawaiian flavor.
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Ingredients and Substitutions
Using fresh in season sweet pineapple will take your pineapple cheesecake to the next level. Great flavor and texture.
Frozen and canned pineapple can be used as a substitute. For frozen pineapple make sure it's fully thawed and for canned pineapple strain it really well. If the texture of the pineapple is too soft, chop it with a knife on a cutting board.
Want to know more about fresh pineapples? Picking, cutting, and how long they last in the fridge.
Taste your pineapple for its sweetness, then add sugar to taste. I use refined white sugar, so it adds no additional color to the topping. Cane sugar or unrefined sugar can be used as a substitute.
To thicken the juice of the pineapple, cornstarch works really well. It makes a nice velvety thickened glaze. Substitute arrowroot powder, potato starch, or rice flour, if you prefer.
Extract - Almond, lemon, coconut, or vanilla would add little extra something to enhance the topping.
Coconut - Sweetened or toasted shredded coconut would give an extra tropical taste.
Cherries - Red maraschino cherries would give a nice flavor and pop of color.
Nuts - Lightly toasted sliced almonds or chopped macadamia to add crunch.
Rum - A small capful of rum for an extra island flavor and aroma.
Cheesecake Sizes and Topping
This recipe can top up to a 10 inch cheesecake generously with extra pineapple topping to spare or two 6 inch cheesecakes for a crowd.
Leftover topping can be easily used for breakfast or desserts, like toast, pancakes, biscuits, layered cake, and thumbprint cookies.
How To Store Leftover Pineapple Topping
After topping the cheesecake any leftovers can be stored in the refrigerator. In an airtight sealed container or glass jar for up to 4-5 days. For longer storage freeze it for up to 3-4 months.
Step by Step Photos and Directions
- Grab your prepped ingredients. Fresh pineapple, cornstarch, and sugar.
2. With a food processor or blender, pulse the fresh pineapple chunks until chopped.
3. Just a few pulses you want it a bit chunky.
4. Place the chopped pineapple through a sieve or strainer with a bowl under it to catch the fresh pineapple juice.
5. With a spoon or rubber spatula, lightly press the pineapple to separate the chopped pineapple and the juice.
6. Set the reserved chopped pineapple aside to mix in later.
7. In a saucepan add the fresh pineapple juice, cornstarch, and sugar.
8. Mix well and bring to a boil. Reduce the heat to medium.
9. Whisk until thickened about 3 minutes.
10. Remove from the heat and add reserved chopped pineapple from the sieve.
11. Lightly fold it in with a rubber spatula or spoon. Fully cool the pineapple topping, place into an airtight container, and fully chill it in the refrigerator.
How To Add Pineapple Topping To Cheesecake
- Grab your chilled fresh pineapple topping and cheesecake from the refrigerator.
2. Place the cheesecake on a serving platter.
3. Put a spoonful of pineapple topping little by little starting from one side of the cheesecake. You want to avoid spreading it too much, sometimes the top of chilled cheesecake can be soft.
4. Fully coat the whole cheesecake and it's ready to serve. Add whipped cream and fresh mint for an extra fancy touch.
Pineapple Topping For Cheesecake
- Food Processor or Small Blender or a Knife and Chopping Board
- Fine Sieve or Strainer
- Rubber Spatula or Spoon
- Wire Whisk
- Airtight Storage Container
- 2 ½ cups Fresh Pineapple Chunks
- ¼-1/3 cup White Sugar or to taste (taste pineapple to see how sweet it is)
- 2 tablespoon Cornstarch
- With a food processor or blender, pulse the fresh pineapple chunks until chopped. A few pluses, you want it a bit chunky.
- Put roughly blended pineapple chucks through a fine sieve or strainer with a bowl under it to catch the fresh pineapple juice.
- Use the back of a spoon or rubber spatula to lightly press down to remove the juice as much as possible. Set aside the sieve with the chopped pineapple pieces.
- In a saucepan place the pineapple juice, cornstarch, and sugar. Mix well with a whisk and bring to a boil.
- Reduce the heat to medium and whisk until thickened, about 3 minutes.
- Remove from the heat and add reserved chopped pineapple from the sieve. Lightly fold it in with a rubber spatula or spoon.
- Completely cool the topping and place it an airtight container.
- Chill the topping and it's ready for your cheesecake. Enjoy.
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