Pineapple Cheesecake With Guava Glaze Recipes

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PINEAPPLE-TOPPED NEW YORK CHEESECAKE



Pineapple-Topped New York Cheesecake image

Start spreading the news for Pineapple-Topped New York Cheesecake. This Pineapple-Topped New York Cheesecake is great for a special occasion.

Provided by My Food and Family

Categories     Dairy

Time 6h20m

Yield 16 servings

Number Of Ingredients 9

7 graham crackers, finely crushed (about 1 cup)
3 Tbsp. butter, melted
1 cup plus 3 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. vanilla
4 egg s
1 can (8 oz.) pineapple tidbits in juice, very well drained
1/2 cup pineapple preserves

Steps:

  • Heat oven to 325ºF.
  • Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended.
  • Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Mix pineapple and preserves; spread over cheesecake just before serving.

Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 140 mg, Sodium 290 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 25 g, Protein 6 g

PINEAPPLE CHEESECAKE WITH GUAVA GLAZE



Pineapple Cheesecake with Guava Glaze image

I was helping my sister prepare food for a wedding reception for her son and we decided to make this. It is adapted from a recipe by Emeril Lagasse. It was a hit at the reception. There was none left over. Enjoy!

Provided by Jolayne Cooper

Categories     Other Desserts

Time 2h15m

Number Of Ingredients 13

1 can(s) frozen guava juice concentrate
3 Tbsp strained fresh squeezed lime juice
1 2/3 c chopped fresh pineapple
6 oz pineapple juice
1/4 c strained fresh lime juice
1 1/4 c graham cracker crumbs
4 Tbsp melted butter
1/4 c sugar
2 lb cream cheese (4 8-oz. pkgs.)
1 c sugar
4 eggs
1 1/2 tsp vanilla extract
chopped crystallized ginger, for garnishing plate

Steps:

  • 1. Make the guava glaze: combine the frozen guava concentrate and 3 tablespoons lime juice in a non-reactive saucepan and cook until the mixture reduces by one third. Remove from the heat and transfer to a non-reactive container. Chill thoroughly.
  • 2. Combine the pineapple, pineapple juice, and 1/4 cup lime juice in a medium saucepan and cook over low heat until most of the liquid has reduced and the pineapple is very tender, about 20 minutes. Be careful not to let the pineapple burn towards the end of the cooking time. Remove from the heat and puree until very smooth. Chill thoroughly before proceeding. You should have about 1 cup of puree.
  • 3. Preheat the oven to 325 degrees F.
  • 4. Make the crust by combining the graham cracker crumbs, sugar, and melted butter in a medium bowl and stir to mix well. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake until golden brown and fragrant, about 10 minutes. Transfer to a wire rack to cool while you prepare the cheesecake filling.
  • 5. In the bowl of an electric mixer combine the cream cheese and sugar until very smooth, stopping to scrape down the sides of the bowl as necessary. Add the eggs 1 at a time, mixing thoroughly between additions. Add the pineapple puree and vanilla. Transfer the mixture to the prepared springform pan and bake until the cheesecake is set in the center and lightly golden around the edges, 55 minutes to 1 hour. Carefully remove from the oven and transfer to a wire rack to cool. Refrigerate at least 4 hours and up to overnight before serving.
  • 6. Move chilled cheesecake to a serving platter and spread some of the glaze on top. Serve additional glaze alongside for those who want to add more. Garnish the plate with chopped crystallized ginger if desired.
  • 7. Note: The guava glaze and pineapple puree used in this recipe may be made up to 1 week in advance and stored in non-reactive, airtight containers in the refrigerator.

PHILADELPHIA 3-STEP GUAVA CHEESECAKE



PHILADELPHIA 3-STEP Guava Cheesecake image

Add tropical flavor to your dessert with a guava cheesecake! This PHILADELPHIA 3-STEP Guava Cheesecake is easy to make and perfect for summer parties.

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield Makes 8 servings.

Number Of Ingredients 6

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup guava paste, cut into small pieces
1/4 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 0.5355 g, Sugar 15 g, Protein 6 g

PINEAPPLE CHEESECAKE



Pineapple Cheesecake image

"A co-worker shared the recipe for this easy elegant dessert years ago, and our family has enjoyed it many times since," relates Phoebe Carre of Mullica Hill, New Jersey. Can't find ladyfingers at your grocery store? Make your own using the recipe on page 43.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 6

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 can (20 ounces) crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (3 ounces each) ladyfingers (about 48)
1 pint fresh strawberries, sliced

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.

Nutrition Facts : Calories 255 calories, Fat 13g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 81mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

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

THE BEST PINEAPPLE CHEESECAKE



The Best Pineapple Cheesecake image

Make and share this The Best Pineapple Cheesecake recipe from Food.com.

Provided by SnowHat

Categories     Cheesecake

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

butter-flavored cooking spray
1 cup graham cracker, finely crushed
2 tablespoons butter, melted
1/2 cup fat-free buttermilk
1 slice white bread
1/3 cup part-skim ricotta cheese
1 large egg
2 tablespoons natural vanilla
6 packets sugar substitute
1/4 cup water
12 ounces pineapple, canned,crushed,packed in natural juice,well drained

Steps:

  • To prepare crust: Preheat the oven to 350°F Lightly coat a 9" pie pan with cooking spray.
  • In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter.
  • Press into prepared pan.
  • Bake for 15 minutes, until lightly browned.
  • (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling.
  • To prepare filling: In a food processor or blender, combine everything except the pineapple.
  • Process until smooth.
  • Fold in crushed pineapple.
  • Bake for 45 minutes, until set.
  • Cool in refrigerator.

MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST



Mango-Pineapple-Lime Cheesecake with Ginger Crust image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Cream Cheese     Lime     Mango     Pineapple     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 16

Crust
1 1/3 cups ground gingersnaps cookies
1 3 1/2-ounce jar toasted macadamia nuts
1/4 cup packed golden brown sugar
1 1/2 tablespoons chopped crystallized ginger
2 tablespoons (1/4 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 tablespoon minced lime peel
2/3 cup sour cream
6 tablespoons fresh lime juice
4 large eggs
1 mango, peeled, pitted, sliced
3 kiwi fruit, peeled, sliced
1 small pineapple, peeled, quartered, cored, thinly sliced (leaves reserved)

Steps:

  • For crust:
  • Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
  • Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
  • Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.

CHEESECAKE WITH PINEAPPLE



Cheesecake with Pineapple image

With its make-ahead convenience, this fruit-topped cheesecake often appears on my holiday menus. It never fails to impress guests. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1-1/2 cups sour cream
3/4 cup sweetened condensed milk
3 to 4 teaspoons grated orange zest
3 teaspoons vanilla extract
5 large eggs, separated
TOPPING:
1/4 cup sugar
4 tablespoons cold water, divided
1 can (20 ounces) crushed pineapple, drained
1 tablespoon cornstarch

Steps:

  • In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, milk, orange zest and vanilla. Add egg yolks; beat on low speed just until combined., In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. , Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove sides of pan., For topping, combine sugar and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat; cook for 2 minutes. Stir in pineapple. In a small bowl, combine cornstarch and remaining water until smooth; stir into pineapple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. , Spread topping over cheesecake. Store in the refrigerator.

Nutrition Facts : Calories 521 calories, Fat 34g fat (21g saturated fat), Cholesterol 190mg cholesterol, Sodium 321mg sodium, Carbohydrate 43g carbohydrate (36g sugars, Fiber 1g fiber), Protein 10g protein.

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