Pineapple Cheese Torte Recipes

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FLUFFY PINEAPPLE TORTE



Fluffy Pineapple Torte image

This fluffy dessert is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
FILLING:
1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, divided

Steps:

  • In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours. , Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. , Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. , Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.

Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 205mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.

TRICIA'S PINEAPPLE CHEESE CASSEROLE



Tricia's Pineapple Cheese Casserole image

A wonderful Thanksgiving dinner side dish that sounds like a dessert.

Provided by Marilyn

Categories     Side Dish     Casseroles

Yield 8

Number Of Ingredients 6

2 (15 ounce) cans pineapple chunks, drained
1 cup white sugar
¾ cup all-purpose flour
2 cups shredded sharp Cheddar cheese
25 buttery round crackers, crumbled
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread pineapple in the bottom of a 2 quart casserole dish.
  • In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
  • Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 58.7 g, Cholesterol 74.5 mg, Fat 25.5 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 15.4 g, Sodium 371.4 mg, Sugar 41.2 g

PINEAPPLE CHEESECAKE



Pineapple Cheesecake image

A delicious blend of pineapple and cream cheese in a graham cracker crust. When ready to serve, pull up a chair and enjoy!

Provided by JAGOE

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 (15 ounce) cans crushed pineapple, drained
1 ¾ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 50.1 g, Cholesterol 30.8 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10 g, Sodium 233.8 mg, Sugar 39.4 g

PINEAPPLE BREEZE TORTE



Pineapple Breeze Torte image

This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. -Barbara Joyner, Franklin, Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 11

3 packages (3 ounces each) soft ladyfingers, split
FILLING:
1 package (8 ounces) fat-free cream cheese
3 ounces cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
TOPPING:
1/3 cup sugar
3 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained

Steps:

  • Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.

Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.

PINEAPPLE CHEESE TORTE BY ELLEN



Pineapple Cheese Torte by Ellen image

Dozens of readers sent recipes for pineapple tortes in response to a request by Rita Clark, Milwaukee, who wanted a torte with a shortbread crust and a custardlike layer made with crushed pineapple. Kathy Strasser, Tichigan, sent a recipe that she said "sounds similar." "This was a recipe from my late grandma, and when she made it, there wasn't a piece left." Neither recipe had whipped topping as a garnish, but testers agreed it could be used with tasty results.

Yield about 12 servings

Number Of Ingredients 14

Crust (see recipe)
2 tablespoons unflavored gelatin
½ cup cold water
2 pasteurized eggs, separated, whites at room temperature
½ cup milk
1 cup sugar
½ teaspoon salt
1 container (16 ounces) ricotta or dry cottage cheese
½ teaspoon vanilla extract
1 pint whipping cream
1 can (8 ounces) undrained crushed pineapple
½ cup (1 stick) butter
½ cup sugar
15 oblong graham crackers, crushed

Steps:

  • Prepare crust and set aside. For filling: Sprinkle gelatin over water and let soften, about 5 minutes. Beat egg yolks lightly and put in top of a double boiler. Add milk, sugar and salt and cook, stirring constantly, over medium heat until mixture thickens to the consistency of a light custard, about 10 minutes. Add reserved gelatin to hot custard mixture and stir to dissolve. Continue to cook another 15 minutes. Transfer to refrigerator and cool completely. Mixture will thicken as it cools. When mixture is cool, add ricotta cheese and vanilla and beat until light and fluffy. In bowl, beat room-temperature egg whites until stiff and dry, then fold into filling mixture. In another bowl, beat whipping cream until stiff and fold in. Fold in pineapple, then transfer mixture to crust-lined pan. Refrigerate overnight. Crust: Preheat oven to 350 degrees. In small saucepan or in microwave oven, melt butter. Add sugar, then crumbs and pat onto bottom of 9-inch springform pan. Bake in preheated oven until brown, about 10 minutes.

PINEAPPLE CHEESE TORTE



Pineapple Cheese Torte image

Make and share this Pineapple Cheese Torte recipe from Food.com.

Provided by Jamie Lynne

Categories     Pineapple

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1 1/4 cups confectioners' sugar
1/4 cup finely chopped almonds
1/3 cup butter or 1/3 cup margarine, softened
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup pineapple juice
1/4 cup all-purpose flour
1/4 cup sugar
1 (20 ounce) can crushed pineapple, juice drained and reserved
1/2 cup whipping cream
strawberry

Steps:

  • CRUST:.
  • Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
  • Bake at 350 degrees for 20 minutes.
  • FILLING:.
  • Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
  • Stir in 2/3 cup juice.
  • Pour filling over hot crust.
  • Bake at 350 degrees for 20 minutes or until center is set.
  • Cool.
  • TOPPING:.
  • Combine flour and sugar in a saucepan.
  • Stir in 1 cup reserved pineapple juice.
  • Bring to a boil, stirring constantly.
  • Boil and stir 1 minute.
  • Remove from heat, fold in pineapple.
  • Cool.
  • Whip cream until stiff peaks form.
  • Fold into topping.
  • Spread carefully over dessert.
  • Refrigerate 6 hours or overnight.
  • Garnish with strawberries.

Nutrition Facts : Calories 420.8, Fat 24.5, SaturatedFat 14.2, Cholesterol 104, Sodium 174.5, Carbohydrate 46, Fiber 1.1, Sugar 33.3, Protein 6.4

PINEAPPLE CHEESE TORTE



Pineapple Cheese Torte image

Number Of Ingredients 13

CRUST
4 cups Kellogg's® corn flakes (crushed to 1 cup) or 1 cup Kellogg's® corn flake crumbs
1/3 cup margarine or butter, softened
2 tablespoons firmly packed brown sugar
FILLING
12 ounces cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
4 eggs
TOPPING
1 3/4 cups pineapple tidbits
1 tablespoon cornstarch
2 tablespoons lemon juice

Steps:

  • 1. Combine KELLOGG'S CORN FLAKES cereal, margarine and sugar in 8 x 8 x 2-inch pan. With back of spoon, press evenly and firmly in bottom of pan to form crust.2. Place cream cheese in mixing bowl. Beat until smooth and creamy. Gradually add sugar and salt. Mix thoroughly. Add eggs, 1 at a time, beating well after each addition. Pour mixture into crust.3. Bake at 375°F about 35 minutes or until center is set. Cool.4. Drain pineapple, reserving syrup. In 1-quart saucepan, mix small amount of syrup with cornstarch until smooth. Add remaining pineapple syrup and lemon juice. Mix well.5. Cook over medium heat until mixture boils, stirring constantly. Cook and stir 1 minute longer. Remove from heat. Stir in pineapple and spread over cooled torte. Place in refrigerator until thoroughly cooled. Cut into squares to serve. Store in refrigerator

Nutrition Facts : Nutritional Facts Serves

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