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a gluten-free pineapple cheesecake topped with golden passion fruit pulp in a wide horizontal shot, on a ceramic plate, bright natural light, shallow depth of field, landscape orientation

Gluten-Free Pineapple Passion Cheesecake

A cheesecake with baked pineapple covered with a passion fruit glaze and an almond-flour crust.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 0.33 cup melted butter
  • 3 tbsp sugar
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup crushed pineapple drained
  • 3 passion fruits pulp scooped

Method
 

  1. Mix the almond flour, melted butter, and 3 tablespoons sugar, press into a springform pan, and chill.
  2. Beat the cream cheese and 1 cup sugar until smooth, then add the eggs one at a time.
  3. Fold in the pineapple and pour over the crust.
  4. Bake at 325 degrees F for 50-55 minutes until set, then cool completely.
  5. Refrigerate at least 4 hours, then spoon passion fruit pulp over the top before serving.

Notes

Watch the almond crust closely; it browns faster than graham.