Pineapple Cheese Cake Supreme Recipes

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.

EASY NO-BAKE PINEAPPLE CHEESECAKE

Steps:

• Cover with plastic wrap and chill thoroughly-at least 2 to 3 hours-before serving.

PINEAPPLE CHEESECAKE CAKE

Steps:

• Preheat oven to 350 degrees. Combine cake mix, water, pineapple juice, eggs and oil and mix until combined. Pour into a well-greased and floured 12-cup bundt pan; spread out evenly. Next, combine cream cheese, butter and cornstarch and mix until smooth and creamy. Add the egg, vanilla and sweetened condensed milk and mix until well combined. Spoon cheesecake layer over the top of the cake batter, in an even ring, being careful not to touch the outer or inner part of the bundt pan. Bake in preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cool, top with glaze. For the glaze: Add white chocolate chips to a medium bowl and microwave until melted, stirring every 30 seconds. Stir in the powdered sugar. Add the vanilla and one Tablespoon of pineapple juice and stir until smooth and well combined. If mixture is too thick, add a little more pineapple juice. Drizzle over cooled cake. Allow glaze to set, then slice and serve. Store in the refrigerator until serving.
• Note: You can use any flavor of cake mix you prefer, just prepare it according to the ingredients on the back of the box.

PINEAPPLE LOVE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Blend cake mix, water, 3 eggs, and oil together in a large bowl using an electric mixer until smooth. Pour batter into the prepared pan.
• Mix ricotta cheese, sugar, 3 eggs, and vanilla extract together in a bowl. Pour evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Let cool, at least 20 minutes.
• Mix milk and pudding mix together until thickened. Fold in whipped topping and pineapple. Spread over the cooled cake. Cover and refrigerate until set, at least 4 hours.

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees.
• In large mixing bowl, cream together granulated sugar and eggs.
• Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined.
• Pour into greased and floured 13 x 9 cake pan.
• Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
• Top with cream cheese frosting when cool.
• CREAM CHEESE FROSTING.
• Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.

CHEESECAKE SUPREME

Steps:

• MAKE CRUST: Combine first 3 ingredients.
• Cut in butter until mixture is crumbly.
• Add egg yolk and vanilla.
• Blend throughly.
• Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed).
• Be sure to leave the edges clear to put the sides on later.
• Bake in 400 degree oven about 8 minutes or until golden, Cool.
• Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches.
• MAKE FILLING: Beat cream chesse until creamy.
• Add vanilla and lemon peel.
• In a separate bowl mix together sugar, flour and salt.
• Gradually blend into cheese mixture.
• Add eggs and egg yolks one at a time, beater after each just to blend.
• Gently stir in whipping cream.
• Pour into the crust lined pan.
• Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes.
• Remove from oven; cool.
• Loosen sides with saptula after 1/2 hour.
• Remove sides at the end of 1 hour.
• Allow to cool 2 hours longer.
• Serve plain or top with Strawberry or Pineapple Glaze.
• STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes.
• Mix the cornstarch with the sugar (amount depends on how sweet the berries are).
• Stir into hot berry mixture.
• Bring to boiling; stirring constantly.
• Cook until thick and clear.
• Cool to room temperature.
• Place remaining strawberries on top of the cooled cheesecake.
• Pour glaze over the strawberries and chill about 2 hours.
• PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel.
• Heat, stirring constantly, until mixture comes to boiling.
• Cook and stir until thick and clear.
• Cool to room temperature.
• Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake.
• Spoon glaze over; chill 2 hours.

NEVER FAIL PINEAPPLE CHEESECAKE

Steps:

• Crush buscuits finely and combine with melted butter. Mix well and press over base into a 8" (20cm) spring release sponge tin. Refrigerate until set firm.
• Soften gelatine in cold water then heat to dissolve it. Leave it to cool.
• Beat cream cheese until soft and smooth. Add condensed milk and beat well. Add drained pineapple, lemon juice, lemon rind and cooled gelatine mixture.
• Stir thoroughly then spoon into prepared crumb base. Refrigerate until firm. Best overnight.

PINEAPPLE UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
• Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
• Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
• Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
• Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.

CHEESECAKE SUPREME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
• In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
• Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

PINEAPPLE CREAM CHEESE CAKE

Steps:

• Mix all cake ingredients.
• Pour into a 13x9" greased pan.
• Bake at 350°F for about 40-45 minutes.
• Mix together frosting ingredients.
• Let cake cool, then frost.
• Note: Try adding some sweetened shredded coconut to frosting.