Best Pineapple Cheesecake Danish Recipes

PINEAPPLE CREAM CHEESE DANISH

Pineapple Cream Cheese Danish image

Provided by Great Grub, Delicious Treats

Time 40m

Number Of Ingredients 10

Ingredients

2 containers Pillsbury™ refrigerated crescent dinner rolls
1 fresh pineapple, (half crushed, reserve some of the juice)
8 oz cream cheese, (room temperature)
1/3 cup sugar
1 egg yoke
1 tsp pineapple juice
1 tsp vanilla
1 cup powdered sugar
2 tsp pineapple juice
1 Tbsp crushed pineapple

Steps:

In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
Add sugar, egg yoke, vanilla, pineapple juice and beat for an additional 2 minutes.
Unroll crescent rolls and separate into precut triangles.
Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.*When forming the circle, the wider ends of the crescents will overlap each other.
Spread cream cheese mixture over the wide part of the crescents.
Add pineapple on top of cream cheese mixture.
Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
Bake for approximately 20 minutes. Remove from oven, let cool for about 10-15 minutes.
Using a one cup measuring cup, pour powdered sugar and pineapple juice together and stir until combined. Stir in crushed pineapple.
Drizzle glaze over pastry ring and cut into desired portions. Enjoy!

PINEAPPLE CHEESECAKE

Pineapple Cheesecake image

"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

Ingredients

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

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.