Creamy Pineapple Cheesecake Recipes

EASY AND CREAMY PINEAPPLE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350.
• Finely chop almonds.
• In a medium size bowl mix together flour, powdered sugar, and chopped almonds.
• Cut softened butter into cubes and add it to the mixture. Cut the butter into the flour mixture using a pastry mixer or a knife.
• Once the mixture is well blended and crumbly, firmly press it into the bottom of a 13x9 in pan.
• Bake for 20-25 min until set and lightly browned.
• While the crust is baking beat the cream cheese with an electric mixer until smooth and fluffy.
• Next beat in ½ cup sugar, and eggs, mix until well blended. Beat in 2/3 cup pineapple juice.
• Remove the crust from the oven and pour the cream cheese mixture over it while it is still hot.
• Spread the cream cheese mixture evenly across the crust. Bake for about 20 minutes just until the center is set.
• Remove from the oven and cool completely.
• While the cream cheese layer is cooling it is time to make the pineapple topping.
• In a 2qt saucepan mix together ¼ cup flour and ¼ cup sugar. Stir in 1 cup pineapple juice.
• Heat the mixture over medium heat, stirring constantly until boiling. Boil and stir for about 1 minute it will thicken as it boils.
• Remove the mixture from the heat and fold in the crushed pineapple. Set aside to cool completely.
• Once the cream cheese layer and pineapple topping are cooled it is time to make whipped cream.
• Place a glass or metal bowl in the freezer for 15-20 minutes to cool thoroughly. Beat the whipping cream in the chilled bowl until stiff peaks form.
• Fold the whipped cream into the pineapple topping and spread it carefully over the cream cheese layer.
• Place in the refrigerator for 4 hours to chill.
• Serve with whipped cream and cherries if desired.

PINEAPPLE CHEESECAKE

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

PINEAPPLE CHEESECAKE

Steps:

• In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.

PINEAPPLE CHEESECAKE WITH CINNAMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.
• Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.
• Beat cream cheese and white sugar together with an electric mixer on medium speed. Beat in eggs, flour, salt, and vanilla extract until all is mixed well.
• Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.
• Bake in the preheated oven until set, about 30 minutes. Remove from the oven and allow to cool another 30 minutes. Leave the oven on.
• While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.
• Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.

PINEAPPLE 'N' CREAM CHEESECAKE

Steps:

• Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan.
• Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan.
• Place drained pineapple over batter.
• Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
• Combine cinnamon and sugar and sprinkle over cream cheese layer.
• Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft.
• Let cool some before serving. Store leftovers in refrigerator.

NO BAKE PINEAPPLE CHEESECAKE

Steps:

• In a large mixing bowl mix together the whipped cream, cream cheese and sugar.
• Drain as much of the pineapple juice as you can from the can of crushed pineapple. This step is very important because too much juice left in the pineapple will prevent the cheesecake from setting properly.
• Once the pineapple has been drained, add the pineapple to the rest of the ingredients and mix well.
• Pour the mixture into the prepared graham cracker crusts.
• Refrigerate for at least an hour.
• Enjoy!

PHILADELPHIA PINEAPPLE CHEESECAKE

Steps:

• Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
• Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.
• Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.

EASY PINEAPPLE CHEESECAKE

Steps:

• Put digestive biscuits in a plastic bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then add butter. Mix thoroughly until the crumbs are completely coated. You can use food processor instead.
• Butter 20cm loose-bottomed tin.Tip the biscuit mixture in to the tin.Press firmly down into the base to create an even layer
• Beat together the mascarpone cheese, icing sugar, and lemon juice and Pineapple syrup( 2-3 tablespoons) in a bowl until smooth.
• In another bowl lightly whip the double cream, and then fold it into the cream cheese mixture.Add 1/2 of the pineapple peaces in to the mixture and fold gently.
• Add cheesecake filling on top of the biscuit base and smooth with a spatula or spoon. Put it in the fridge for 4 hours or overnight.
• When it ready to serve unmould it and add rest of the pineapple peaces on top of the cheesecake.