Best Pineapple N Cream Cheesecake Recipes

EASY AND CREAMY PINEAPPLE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350.
• Finely chop almonds.
• In a medium size bowl mix together flour, powdered sugar, and chopped almonds.
• Cut softened butter into cubes and add it to the mixture. Cut the butter into the flour mixture using a pastry mixer or a knife.
• Once the mixture is well blended and crumbly, firmly press it into the bottom of a 13x9 in pan.
• Bake for 20-25 min until set and lightly browned.
• While the crust is baking beat the cream cheese with an electric mixer until smooth and fluffy.
• Next beat in ½ cup sugar, and eggs, mix until well blended. Beat in 2/3 cup pineapple juice.
• Remove the crust from the oven and pour the cream cheese mixture over it while it is still hot.
• Spread the cream cheese mixture evenly across the crust. Bake for about 20 minutes just until the center is set.
• Remove from the oven and cool completely.
• While the cream cheese layer is cooling it is time to make the pineapple topping.
• In a 2qt saucepan mix together ¼ cup flour and ¼ cup sugar. Stir in 1 cup pineapple juice.
• Heat the mixture over medium heat, stirring constantly until boiling. Boil and stir for about 1 minute it will thicken as it boils.
• Remove the mixture from the heat and fold in the crushed pineapple. Set aside to cool completely.
• Once the cream cheese layer and pineapple topping are cooled it is time to make whipped cream.
• Place a glass or metal bowl in the freezer for 15-20 minutes to cool thoroughly. Beat the whipping cream in the chilled bowl until stiff peaks form.
• Fold the whipped cream into the pineapple topping and spread it carefully over the cream cheese layer.
• Place in the refrigerator for 4 hours to chill.
• Serve with whipped cream and cherries if desired.

PINEAPPLE UPSIDE-DOWN CHEESECAKE

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.

EASTER LAMB CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

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.

PINEAPPLE CHEESECAKE BAR

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

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 'N' CREAM CHEESECAKE

Steps:

• Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan.
• Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan.
• Place drained pineapple over batter.
• Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
• Combine cinnamon and sugar and sprinkle over cream cheese layer.
• Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft.
• Let cool some before serving. Store leftovers in refrigerator.

PINEAPPLE NO-BAKE CHEESECAKE DESSERT

Steps:

• Whisk pineapple and dry pudding mix in medium bowl until blended. Stir in 1 cup COOL WHIP.
• Mix cream cheese and sugar in large bowl until blended. Gently stir in remaining COOL WHIP.
• Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes. Cover with pineapple mixture.
• Refrigerate 4 hours. Remove rim of pan. Serve dessert topped with strawberries.