Pineapple Orange Cheesecake Recipes

ORANGE CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan.
• Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.
• In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.

ORANGE CREAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm 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.

NO-BAKE PINEAPPLE CHEESECAKE BARS RECIPE

Steps:

• In a large mixing bowl, combine the graham cracker crumbs, butter and sugar. Press into the bottom of a 13x9 pan. Refrigerate while preparing remaining ingredients. Using a mixer, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Stir in vanilla. Fold in whipped topping. Spread over crust and refrigerate. In another bowl, stir jello and water until dissolved, about 2 minutes. Add pineapple with juice and stir to combine. Evenly pour over cheesecake, cover and refrigerate until set, at least 2 hours.

MANDARIN & PINEAPPLE CHEESECAKE

Steps:

• 1. See the easy recipe here : http://www.lovefoodies.com/mandarin--pineapple-cheesecake.html

ORANGE CREAM CHEESECAKE

Steps:

• Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of a 9 inch springform pan.
• Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool place the nuts in a food processor and pulse until they are finely chopped. Do not over pulse and create butter.
• Mix together the chopped nuts, crumbs, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
• Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350 degrees.
• Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
• Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
• Add the eggs and beat again until mixed in. Do not over beat the mixture. Gently stir in the orange zest and mandarin orange pieces.
• Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
• While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
• When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.
• Let the cheesecake cool 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
• Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
• Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.

EASY NO-BAKE PINEAPPLE CHEESECAKE

Steps:

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

PINEAPPLE ORANGE CHEESECAKE

Steps:

• In a large skillet, saute pineapple and brown sugar in butter for 8 minutes. Spread orange marmalade over cheesecake; top with pineapple mixture. Garnish with whipped topping if desired.