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 CHEESECAKE DESSERT
No-Bake Cheesecake is perfect for those hot summer nights. Not only does this simplify the entire process of the dessert, but it makes it a lot quicker. This No-Bake Pineapple Cheesecake Dessert is a great and fast dessert with a tangy and sweet flavor.
Provided by Jill
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees
- In a large mixing bowl, mix together the 2 1/2 C crushed graham cracker crumbs and melted butter and mix until combined
- Using only 2 C of the mixture, press into a 9x9 baking dish
- Place into the oven and bake for 9 minutes
- Remove and allow to cool completely
- Then, place a can of crushed pineapple into a strainer and drain the juice completely
- Using a standing mixer, cream together the butter and cream cheese until smooth and creamy
- Mix in the powdered sugar until incorporated
- Fold in 3/4 of the crushed pineapple into the cream cheese mixture
- Spread cream cheese mixture onto the cooled crust
- Using a large mixing bowl, mix together the last of the pineapple and cool whip together
- Spread onto the top of the cream cheese mixture
- Using the remaining graham cracker crust, sprinkle onto the top of the cool whip layer
- Cover with plastic wrap and place into the fridge overnight
- Enjoy!
COCONUT CHEESECAKE WITH PASSION FRUIT GLAZE
Provided by Dede Wilson
Categories Cake Egg Dessert Christmas High Fiber Cream Cheese Coconut Mango Pineapple Chill Passion Fruit Christmas Eve Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 23
Steps:
- For crust:
- Preheat oven to 350°F. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter spring form pan with 2 3/4- to 3-inch-high sides. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°F.
- For filling:
- Blend cream cheese in processor until smooth, scraping sides and bottom of bowl. Add sugar. Using on/off turns, process to blend, scraping sides and bottom. Add cream of coconut, vanilla, and salt; blend 20 seconds, stopping to scrape sides. Add eggs 1 at a time; process to blend after each addition. Pour filling into crust.
- Bake cheesecake 10 minutes. Reduce oven temperature to 250°F. Bake until center is softly set, about 1 hour 35 minutes longer. Turn off oven. Keeping door closed, cool cake in oven 1 hour. Refrigerate cake, uncovered, at least 12 hours or overnight.
- For glaze and compote:
- Place 2 teaspoons water in small cup; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Place small strainer over 2-cup measuring cup. Reserve 1 passion fruit for compote. Cut remaining passion fruits in half, 1 at a time, and spoon fruit (including seeds) into strainer. Using flexible rubber spatula, press until 1/2 cup pulp (fruit and juices) is released into cup. Reserve a few seeds from strainer for garnish. Pour 1/2 cup passion fruit pulp into small saucepan. Mix in 2 tablespoons plus 2 teaspoons sugar. Stir over low heat until sugar dissolves and bubbles form at edge of pan. Add gelatin mixture and stir 1 minute to dissolve. Cool 10 minutes; pour into center of cheesecake. Rotate and tilt cake until glaze is spread evenly over top. Sprinkle reserved seeds over glaze. Chill cake to set glaze, at least 1 hour. DO AHEAD: can be made 1 day ahead. Cover and keep chilled.
- Combine diced mango, pineapple, star fruit, and remaining 1 tablespoon sugar in medium bowl. Mix in fruit (including seeds) from 1 reserved passion fruit. Chill compote until ready to use, up to 2 hours.
- Cut around pan sides to release cake. Remove pan sides. Cut cheesecake into wedges. Serve with compote.
KIWI PINEAPPLE CHEESECAKE
"When I was a teacher, this dessert was the one co-workers and my students requested most often, says Kimie Taziri of Fort Collins, Colorado. "It's light and refreshing and very easy to make."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack; refrigerate for 30 minutes., Meanwhile, drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use). In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Cool to room temperature, about 10 minutes., In a large bowl, beat the cream cheese, ricotta cheese and confectioners' sugar until smooth; gradually add the gelatin mixture, orange zest and vanilla. Beat on low speed until well combined. Spoon half into crust. Cut four pineapple rings in half; arrange in a spoke fashion over filling. Evenly spoon remaining filling over pineapple. Refrigerate for 6 hours or overnight., Beat marmalade until soft and spreadable; brush 6 tablespoons on top of cheesecake. Cut remaining pineapple rings in half; arrange over marmalade. Place kiwi slices between pineapple rings. Brush with remaining marmalade. Just before serving, run a knife around edge of pan to loosen. Refrigerate leftovers.
Nutrition Facts :
PHILADELPHIA 3-STEP GUAVA CHEESECAKE
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
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
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.
GUAVA CHEESECAKE WITH CASHEW-GINGER CRUST
Posting this for safekeeping, since it combines two of my favorite things -- cheesecake and guava. Adapted from "In the Sweet Kitchen" by Regan Daley. NOTES: 1. Fresh guavas are recommended for the filling, but I'm sure that canned ones would work just fine if, like me, you can't get your hands on a decent fresh guava in your area. 2. Allow at least two days to make this, because both the unbaked crust and the finished cheesecake need chilling time, preferably overnight. The unglazed cheesecake can be made up to 3 days ahead. Cook time includes chilling times.
Provided by Muffin Goddess
Categories Cheesecake
Time P2DT40m
Yield 1 9" cheesecake, 12 serving(s)
Number Of Ingredients 16
Steps:
- CRUST:.
- Pulse the cashews and brown sugar in the food processor until finely ground. Add the flour and salt; pulse to blend. Pulse in the butter until the largest pieces are large pea sized, then pulse in the egg and ginger. Transfer the dough into a bowl, and work the egg into the mixture until a moist, crumbly dough is formed. If the dough seems too dry, add in some ice water, up to 2 teaspoons. To prevent the dough from being tough, don't overwork it, just rub ingredients together with your fingers until everything is well-blended. Press the dough into the bottom and halfway up the sides of a 9" springform pan (keep the crust about 1/4" thick all around). Cover the pan with plastic wrap and chill the crust for at least 2 hours, or overnight.
- Once the crust is properly chilled, preheat the oven to 350 deg F. Unwrap the crust and prick it all over with a fork. Bake it until partly dried and partly firm, 15 to 25 minutes. Don't overbake at this point, because then your crust will be very overbaked once the cheesecake cooks. Set the partially cooked crust aside to cool completely before adding the filling.
- CHEESECAKE:.
- Preheat oven to 300 deg F.
- Peel the guavas with a veggie peeler, then scoop out the seeds with a spoon. Roughly chop the seeded fruit, then puree in the food processor. Another way to do this is to puree the peeled fruit in the blender, then strain the seeds out with a coarse mesh strainer. Measure out 1 cup of guava puree (set aside the remainder of the puree for another use, such as topping ice cream or mixing into a smoothie). Beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla seeds (if using), and continue beating until fluffy. Add the eggs, one at a time, beating well after each addition and scraping the bowl down often. If using vanilla extract instead of the seeds, stir it in at this point. Stir in the mascarpone and guava puree.
- Pour the filling into the prepared crust. Set the pan on the middle oven rack in the center of the oven. Place a shallow pan of water on the bottom oven rack, right below the cheesecake pan (this step will help to prevent cracking). Bake for 1 3/4 to 2 hours, or until edges are set but center is slightly wobbly. The edges should be lightly colored, and may have a bit of cracking. As soon as the cheesecake is out of the oven, run a thin-bladed knife around the edge of the cheesecake to loosen it from the edge of the pan (this also helps to prevent or minimize cracking as the cheesecake cools). Cool the cheesecake for 1 hour on a wire rack, then thoroughly chill the cheesecake in the fridge (preferably overnight, but no less than 4 hours). Once the cheesecake is no longer warm, you can cover it. If you cover it as soon as you put it in the fridge, the cheesecake will sweat and leave little puddles of condensation on the surface.
- GLAZING:.
- Once the cheesecake is completely chilled, run a thin-bladed knife around the edge one more time, then release the edge of the springform pan. Melt the guava jelly and water in a small saucepan, then bring to a boil. Simmer glaze for about 1 minute, then pour it over the top of the chilled cheesecake. Spread to distribute the glaze, then chill glazed cheesecake for about 1 hour before serving. This keeps very well if stored in the fridge, covered with foil.
PHILADELPHIA PINEAPPLE CHEESECAKE
Say hello to your new favorite PHILADELPHIA Pineapple Cheesecake recipe! This PHILADELPHIA Pineapple Cheesecake is super light and creamy, made with PHILADELPHIA cream cheese, crushed pineapple, cinnamon, whipped topping and a packet of gelatin.
Provided by My Food and Family
Categories Home
Time 6h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
- Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.
- Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.
Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST
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
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.
PINEAPPLE CHEESECAKE DANISH
Danish pastries - hot from the oven - are a great breakfast or brunch treat, and this version is fast and easy. The cardamom and cinnamon-scented cheese filling is delectable, and the yummy, sunshiney-yellow pineapple topping is show-stoppingly good!!!
Provided by evelynathens
Categories Breads
Time 35m
Yield 8 pastries
Number Of Ingredients 15
Steps:
- To make Pineapple Topping: Empty crushed pineapple into a small saucepan; add orange zest, honey and corn starch and mix well. Cook for 2-3 minutes, or until pineapple mixture is very thick. Remove from heat and cool completely. (Can be prepared up to 1 day ahead. Refrigerate until ready to use).
- To make Cheesecake Filling: Beat all the filling ingredients to combine well.
- To assemble: Tear the pastry squares along the perforations so that you have 4 rectangles (do NOT separate the rectangles into crescents) and place on baking pan or cookie pan lined with parchment paper or silpat. Cut each rectangle down the middle so you have 8 squares. Divide the cheesecake filling evenly amongst the squares, dolloping it into the centre of each square and flattening it somewhat lengthwise so that filling is stretched down the pastry square, and not just blobbed in the middle. Don't bring it too close to the edges as it may leak out while baking. Over the cheesecake filling, distribute the pineapple topping evenly. Bring opposite corners of pastry in, slightly overlapping one corner over the other, to create Danish. Brush pastries with reserved egg white.
- Preheat oven to 375°F Bake pastries for 20-25 minutes or until golden brown. Watch carefully after the first 10 minutes, if the pastry appears to be getting too dark, loosely cover with aluminum foil and continue baking.
- For Glaze: In a bowl, combine confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over top of pastries.
- Enjoy!
Nutrition Facts : Calories 265.9, Fat 9.7, SaturatedFat 4.8, Cholesterol 58.4, Sodium 201.1, Carbohydrate 41, Fiber 1.7, Sugar 23, Protein 4.6
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