Pineapple Cheesecake Recipe 445 Recipes

PINEAPPLE CHEESECAKE

Steps:

• Crush graham crackers fine
• Add melted butter and 1/2 of the powered sugar
• Drain the pineapple juice
• Heat pineapple juice and add JELL-O then cool
• Mixed crushed pineapple with sugar and cream cheese
• Beat thoroughly with mixer and add vanilla
• Add to the cooled JELL-O mixture
• Beat milk till stiff and fold into mixture
• Spread 1/2 the crackers in a long pan
• Pour mixture over the crackers
• Put remaining crackers over the top and sprinkle with remaining powdered sugar
• Refrigerate for at least 12 hours before serving

EASY NO-BAKE PINEAPPLE CHEESECAKE

Steps:

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

CHEESECAKE WITH PINEAPPLE

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.

PINEAPPLE CHEESECAKE WITH CINNAMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.
• Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.
• Beat cream cheese and white sugar together with an electric mixer on medium speed. Beat in eggs, flour, salt, and vanilla extract until all is mixed well.
• Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.
• Bake in the preheated oven until set, about 30 minutes. Remove from the oven and allow to cool another 30 minutes. Leave the oven on.
• While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.
• Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.

PINEAPPLE UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
• Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
• Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
• Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
• Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.

PINEAPPLE CHEESECAKE

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.

NO BAKE PINEAPPLE CHEESECAKE

Steps:

• In a large mixing bowl mix together the whipped cream, cream cheese and sugar.
• Drain as much of the pineapple juice as you can from the can of crushed pineapple. This step is very important because too much juice left in the pineapple will prevent the cheesecake from setting properly.
• Once the pineapple has been drained, add the pineapple to the rest of the ingredients and mix well.
• Pour the mixture into the prepared graham cracker crusts.
• Refrigerate for at least an hour.
• Enjoy!

PHILADELPHIA PINEAPPLE CHEESECAKE

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.

THE BEST PINEAPPLE CHEESECAKE

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.