Best Healthier Pineapple Cheesecake Recipes

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.

PINEAPPLE CHEESECAKE DESSERT

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!

PINEAPPLE CHEESECAKE

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.

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.

HEALTHIER PINEAPPLE " CHEESECAKE"

Steps:

• In blender, combine gelatin, boiling water, vanilla, lemon juice and cottage cheese. Blend until smooth.
• Stir in pineapple, including juice.
• Fold in whipped topping.
• Pour into 9 x 13" baking dish.
• Sprinkle graham cracker crumbs on top.
• Refrigerate 2 hours before serving.

PINEAPPLE UPSIDE-DOWN CHEESECAKE

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.

PINEAPPLE CHEESECAKE SQUARES

Steps:

• In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into an ungreased 8-in. square baking dish. Bake at 325° for 12 minutes. Cool on a wire rack. , For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In a large bowl, beat the cream cheese, sugar and flour. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon. , Bake at 325° for 1 hour or until a knife inserted in the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator.