Best Philadelphia Pineapple Cheesecake Recipes

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.

PHILADELPHIA® CLASSIC CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

PINEAPPLE-TOPPED NEW YORK CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
• Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Mix pineapple and preserves; spread over cheesecake just before serving.

CREAMY PINEAPPLE CHEESECAKE

Steps:

• Cut out some parchment paper and line the base of the tin.
• Drain & chop the pineapples into small chunks, say the size of sugar cubes and drain with kitchen paper. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
• In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
• Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
• Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
• Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in gently with a spoon.
• Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.
• Use a spatula and carefully smooth the surface of the mixture. Place in the fridge for 4 hours MINIMUM.
• When ready to serve you can decorate the top or leave it plain. the choice is yours!
• Place in the fridge for 4 hours MINIMUM.
• When ready to serve you can decorate the top or leave it plain. the choice is yours!

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.

EASY NO-BAKE PINEAPPLE CHEESECAKE

Steps:

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

EASY PINEAPPLE CHEESECAKE

Steps:

• Put digestive biscuits in a plastic bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then add butter. Mix thoroughly until the crumbs are completely coated. You can use food processor instead.
• Butter 20cm loose-bottomed tin.Tip the biscuit mixture in to the tin.Press firmly down into the base to create an even layer
• Beat together the mascarpone cheese, icing sugar, and lemon juice and Pineapple syrup( 2-3 tablespoons) in a bowl until smooth.
• In another bowl lightly whip the double cream, and then fold it into the cream cheese mixture.Add 1/2 of the pineapple peaces in to the mixture and fold gently.
• Add cheesecake filling on top of the biscuit base and smooth with a spatula or spoon. Put it in the fridge for 4 hours or overnight.
• When it ready to serve unmould it and add rest of the pineapple peaces on top of the cheesecake.

PINA COLADA CHEESECAKE

Steps:

• Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
• Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
• Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
• Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

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.

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.

PHILADELPHIA 3-STEP CHEESECAKE

Steps:

• Mix 2 pkg of cream cheese , softened, sugar, vanilla with electric mixer on medium speed until well blended. Add eggs mix until well blended. Pour into graham cracker crust. Bake @ 350 for 40 minutes or until center is almost set . cool . refrigerate 3 hours or overnight.

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.