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
FLUFFY PINEAPPLE TORTE
This fluffy dessert is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible. -Gina Squires, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours. , Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. , Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. , Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.
Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 205mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
TRICIA'S PINEAPPLE CHEESE CASSEROLE
A wonderful Thanksgiving dinner side dish that sounds like a dessert.
Provided by Marilyn
Categories Side Dish Casseroles
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread pineapple in the bottom of a 2 quart casserole dish.
- In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
- Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 58.7 g, Cholesterol 74.5 mg, Fat 25.5 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 15.4 g, Sodium 371.4 mg, Sugar 41.2 g
PINEAPPLE BREEZE TORTE
This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. -Barbara Joyner, Franklin, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.
Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE CHEESE TORTE
Make and share this Pineapple Cheese Torte recipe from Food.com.
Provided by Jamie Lynne
Categories Pineapple
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- CRUST:.
- Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
- Bake at 350 degrees for 20 minutes.
- FILLING:.
- Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
- Stir in 2/3 cup juice.
- Pour filling over hot crust.
- Bake at 350 degrees for 20 minutes or until center is set.
- Cool.
- TOPPING:.
- Combine flour and sugar in a saucepan.
- Stir in 1 cup reserved pineapple juice.
- Bring to a boil, stirring constantly.
- Boil and stir 1 minute.
- Remove from heat, fold in pineapple.
- Cool.
- Whip cream until stiff peaks form.
- Fold into topping.
- Spread carefully over dessert.
- Refrigerate 6 hours or overnight.
- Garnish with strawberries.
Nutrition Facts : Calories 420.8, Fat 24.5, SaturatedFat 14.2, Cholesterol 104, Sodium 174.5, Carbohydrate 46, Fiber 1.1, Sugar 33.3, Protein 6.4
APPLE-CREAM CHEESE TORTE
Categories Cake Dessert Bake Freeze/Chill Cream Cheese Apple Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make crust:
- Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
- Make filling:
- Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
- Make topping:
- Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
- Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
- Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.
CHEESE TORTE
This is an easy recipe and a family favorite. I am always asked for the recipe when I take it to a gathering. I got this from my neighbor when I was living in married housing in college 20 yrs ago and I am still making it to this day. Absolutely a family tradition.
Provided by brownzoo
Categories Bar Cookie
Time 42m
Yield 12 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray bottom of 9x13 pan with cooking spray.
- Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy.
- Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan.
- Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together.
- Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top.
- Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top.
- Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.
PINEAPPLE CHEESE TORTE
Number Of Ingredients 17
Steps:
- Pat-In-The-Pan-Crust: Combine crust ingredients; pat into bottom of an 8x12-inch baking dish. Bake at 350° for 20 minutes. Filling: Beat cream cheese in bowl until fluffy. Beat in sugar and eggs. Stir in juice. Pour filling over crust. Bake at 350° for 20 minutes or until center is set. Cool. Pineapple Topping: Combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Garnish with strawberries, if desired.
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE CHEESE TORTE
Number Of Ingredients 13
Steps:
- 1. Combine KELLOGG'S CORN FLAKES cereal, margarine and sugar in 8 x 8 x 2-inch pan. With back of spoon, press evenly and firmly in bottom of pan to form crust.2. Place cream cheese in mixing bowl. Beat until smooth and creamy. Gradually add sugar and salt. Mix thoroughly. Add eggs, 1 at a time, beating well after each addition. Pour mixture into crust.3. Bake at 375°F about 35 minutes or until center is set. Cool.4. Drain pineapple, reserving syrup. In 1-quart saucepan, mix small amount of syrup with cornstarch until smooth. Add remaining pineapple syrup and lemon juice. Mix well.5. Cook over medium heat until mixture boils, stirring constantly. Cook and stir 1 minute longer. Remove from heat. Stir in pineapple and spread over cooled torte. Place in refrigerator until thoroughly cooled. Cut into squares to serve. Store in refrigerator
Nutrition Facts : Nutritional Facts Serves
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