PINEAPPLE CHEESECAKE
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
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-TOPPED NEW YORK CHEESECAKE
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
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
EASY NO-BAKE PINEAPPLE CHEESECAKE
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)
Provided by cecelia26_
Number Of Ingredients 9
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.
PINEAPPLE CHEESECAKE
"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
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.
CHEESECAKE WITH PINEAPPLE
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
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.
NO-BAKE CHEESECAKE WITH CARAMELIZED PINEAPPLE AND COCONUT
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
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.
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