Cheesecake With Pineapple Recipes

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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



Cheesecake with Pineapple image

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.

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1-1/2 cups sour cream
3/4 cup sweetened condensed milk
3 to 4 teaspoons grated orange zest
3 teaspoons vanilla extract
5 large eggs, separated
TOPPING:
1/4 cup sugar
4 tablespoons cold water, divided
1 can (20 ounces) crushed pineapple, drained
1 tablespoon cornstarch

PINEAPPLE UPSIDE-DOWN CHEESECAKE

Fruity and creamy! Just oh so delicious!

Provided by Christopher

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 4h55m

Yield 8

Number Of Ingredients 11



Pineapple Upside-Down Cheesecake image

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.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 51 g, Cholesterol 190.7 mg, Fat 43.9 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 26.6 g, Sodium 406.9 mg, Sugar 40.5 g

5 tablespoons butter, melted, divided
2 tablespoons brown sugar
2 (8 ounce) cans pineapple slices, drained well
7 maraschino cherries, drained and stemmed
1 cup graham cracker crumbs
3 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
¾ cup sour cream
2 teaspoons vanilla extract
3 eggs

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



Pineapple Cheesecake image

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.

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

THE BEST PINEAPPLE CHEESECAKE

Make and share this The Best Pineapple Cheesecake recipe from Food.com.

Provided by SnowHat

Categories     Cheesecake

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11



The Best Pineapple Cheesecake image

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.

butter-flavored cooking spray
1 cup graham cracker, finely crushed
2 tablespoons butter, melted
1/2 cup fat-free buttermilk
1 slice white bread
1/3 cup part-skim ricotta cheese
1 large egg
2 tablespoons natural vanilla
6 packets sugar substitute
1/4 cup water
12 ounces pineapple, canned,crushed,packed in natural juice,well drained

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



PHILADELPHIA Pineapple Cheesecake image

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

30 vanilla wafers, finely crushed (about 1 cup)
3 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
1 env. KNOX Unflavored Gelatine
1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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



No-Bake Cheesecake With Caramelized Pineapple and Coconut image

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.

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

PINEAPPLE UPSIDE-DOWN CHEESECAKE

Combine pineapple upside down cake and cheesecake for the ultimate dessert.This Pineapple Upside-Down Cheesecake is the ultimate sweet treat.

Provided by My Food and Family

Categories     Dairy

Time 4h55m

Yield 16 servings

Number Of Ingredients 10



Pineapple Upside-Down Cheesecake image

Steps:

  • Heat oven to 325ºF.
  • Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.
  • Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.
  • Beat cream cheese and remaining granulated sugar with Mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.

Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

2 Tbsp. brown sugar
5 Tbsp. butter, melted, divided
2 cans (8 oz. each) pineapple slices in juice, well drained
7 maraschino cherries, well drained, stemmed
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. granulated sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs

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