Pineapple Topped New York Cheesecake Recipe 445

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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



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

EASY NO-BAKE PINEAPPLE CHEESECAKE



Easy No-Bake Pineapple Cheesecake image

This popular no-bake pineapple cheesecake is a snap to fix with a creamy filling mixture, crushed pineapple, and a simple graham cracker crust.

Provided by Diana Rattray

Categories     Dessert     Cakes

Time 2h12m

Number Of Ingredients 7

1/2 cup graham cracker crumbs
2 teaspoons granulated sugar
2 tablespoons melted butter
1 (8-ounce) package cream cheese (softened)
1/2 cup confectioners' sugar ( sifted )
1 (20-ounce) can crushed pineapple (well-drained)
16-ounces whipped topping

Steps:

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

Nutrition Facts : Calories 401 kcal, Carbohydrate 38 g, Cholesterol 36 mg, Fiber 1 g, Protein 3 g, SaturatedFat 20 g, Sodium 151 mg, Sugar 33 g, Fat 28 g, ServingSize 8 servings, UnsaturatedFat 0 g

PINEAPPLE-TOPPED NEW YORK CHEESECAKE RECIPE - (4.4/5)



Pineapple-Topped New York Cheesecake Recipe - (4.4/5) image

Provided by cecelia26_

Number Of Ingredients 9

7 HONEY MAID Honey Grahams, finely crushed (about 1-cup)
3 tablespoons butter, melted
1 cup plus 3 tablespoons sugar, divided
4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tablespoon vanilla
4 eggs
1 (8-ounce) can pineapple tidbits in juice, very well drained
1/2 cup pineapple preserves

Steps:

  • Heath oven to 325ºF. Mix graham crumbs, butter and 3 tablespoons sugar; press onto bottom of 9-inch springform pan. Bake 10 minutes. 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 minutes 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. Note: If using dark nonstick springform pan, reduce oven temperature to 300ºF. Substitute: Prepare using apricot or peach preserves.

NO-BAKE CHEESECAKE WITH CARAMELIZED PINEAPPLE AND COCONUT



No-Bake Cheesecake With Caramelized Pineapple and Coconut image

Pockets of jammy caramelized pineapple are a thrilling discovery in this creamy tropics-inspired cheesecake. Coconut milk and lime zest are added to the cream cheese filling, which is set in a crisp gingersnap crust. Caramelize the pineapples ahead, if time permits - the longer they sit in the syrup, the better they'll taste. Serve the cake sliced in squares, topped with toasted coconut flakes, if desired.

Provided by Yewande Komolafe

Categories     snack, cakes, cookies and bars, dessert

Time 1h

Yield 9 to 12 servings

Number Of Ingredients 13

1 cup/200 grams granulated sugar
1 1/2 cups/225 grams fresh pineapple, peeled, cored and cut into 1-inch cubes (from about 1/2 small pineapple)
6 tablespoons/85 grams unsalted butter (3/4 stick), melted, plus more for greasing the pan
7 ounces/200 grams gingersnaps, from about 28 (2-inch) cookies
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt
1 (13-ounce/400-milliliter) can full-fat coconut milk
1 1/2 teaspoons powdered gelatin
16 ounces/450 grams cream cheese, cut into 1-inch pieces
1/2 cup/100 grams granulated sugar
1/2 teaspoon fine sea salt
1 tablespoon lime zest plus 2 tablespoons juice (from 2 limes)
Toasted coconut flakes (optional), for topping

Steps:

  • Make the caramelized pineapple: Heat a medium saucepan over medium until a drop of water sizzles on the surface. Reduce heat to medium-low and make a dry caramel by adding the sugar in an even layer. The sugar should begin melting into a clear syrup once it hits the pan. If it browns immediately, your pan is too hot and the heat should be turned down. Allow the sugar to melt, stirring with a heat-safe spatula to cover any dry spots, about 3 minutes. As the crystals melt, the syrup will change color from light to golden brown, about 5 minutes. Once melted, continue to stir and cook the syrup until it is a deep amber color, 2 to 4 minutes.
  • Reduce heat to medium-low, and very carefully, to avoid splatter, add the pineapple all at once. Immediately cover with a lid to prevent the hot liquid from bubbling over. Once the bubbling slows after 1 to 2 minutes, stir the mixture to melt any hard chunks of caramel that have formed, 2 to 3 minutes. Remove from heat and allow the pineapple pieces to steep in the caramel syrup until they are infused, at least 30 minutes (or up to overnight in the refrigerator). The pineapple will turn a deeper yellow as it steeps, and will develop a more pronounced caramel taste. (Caramelized pineapple can be made up to 1 week ahead, refrigerated and stored in the syrup.) Using a fork, remove the pineapple pieces from the syrup, transfer them to a food processor to purée, or finely chop. Reserve and refrigerate the leftover caramel syrup for another use.
  • Make the crust: Lightly grease and line an 8-inch square pan with parchment paper, leaving about a 2-inch overhang on two sides. In a food processor, pulse the gingersnaps until they form coarse crumbs. (Alternatively, place gingersnaps in a resealable bag and crush with a wine bottle or rolling pin.) You should have about 1 1/2 cups crumbs. Transfer crumbs to a medium bowl; stir in the melted butter, sugar and salt. The crumbs should look slightly wet and clump up when pressed together in your palm. Pour the mixture into prepared pan and spread to completely cover the bottom. Use the flat side of a measuring cup to compress, push and flatten the crumbs to cover the base and about 3/4-inch up the sides. Refrigerate while you make the filling. (Crust can be wrapped in plastic and refrigerated up to 1 day ahead.)
  • Make the filling: In a small saucepan off the heat, combine 1/2 cup/120 milliliters coconut milk with the gelatin and allow to bloom, about 5 minutes. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, salt, lime zest and juice on the lowest setting until smooth. Heat the coconut milk-gelatin mixture on low to melt, about 2 minutes. Remove from heat and stir in the rest of the coconut milk to cool down the mixture. Scrape down the bowl and switch to the whisk attachment. Slowly pour in the coconut milk mixture with the mixer on the lowest setting. Stop to scrape down the sides as needed. As the coconut milk incorporates, the mixer speed can gradually be increased to medium to make sure the mixture is smooth throughout.
  • Pour the mixture into the prepared crust and dot the top with teaspoonfuls of the pineapple purée. Some spoonfuls will sink in to create lovely pockets of pineapple within the cream filling, which is fine! Chill at least 8 hours and up to overnight.
  • To unmold, run a knife or an offset spatula along the sides of the pan to loosen the crust. Lift both sides of the parchment and move cake to a board. Slice into 9 to 12 squares with a clean, warm knife, top each square with toasted coconut if using.

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-TOPPED CAKE



Pineapple Cheesecake-Topped Cake image

My brother-in-law asked me to make a cheesecake version of pineapple upside down cake, and after many attempts, I created one. It's a yummy twist on a classic.-Rebecca Everett, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 19

1/4 cup butter, melted
1/3 cup packed brown sugar
8 canned unsweetened pineapple slices
4 maraschino cherries, halved
CHEESECAKE:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
CAKE:
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

Steps:

  • Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., Pour butter into prepared pan; sprinkle with brown sugar. Arrange pineapple in a single layer over brown sugar; place a cherry half in the center of each pineapple slice., For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Spoon over fruit., For cake, in another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over cheesecake. Bake 60-70 minutes or until golden brown and a toothpick inserted in cake portion comes out clean., Cool on a wire rack 20 minutes. Remove foil. Loosen sides of cake with a knife; remove rim from pan. Invert cake onto a serving plate; remove bottom of pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Nutrition Facts : Calories 490 calories, Fat 29g fat (18g saturated fat), Cholesterol 155mg cholesterol, Sodium 333mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 1g fiber), Protein 8g protein.

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