Copycat Kraft Pineapple Cheese Spread Recipes

PINEAPPLE-PECAN CHEESE SPREAD

Steps:

• In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving., Sprinkle with remaining pecans just before serving. Serve with vegetables.

PINEAPPLE CREAM CHEESE SPREAD

Steps:

• In a bowl, combine cream cheese and pineapple. Chill.

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.

PINEAPPLE SPREAD

Steps:

• In a small bowl, beat cream cheese until fluffy. Stir in the onions, mushroom if desired, garlic, salt and pepper. Fold in pineapple. Serve with crackers.

KRAFT CHEESE SPREAD OR DIP

Steps:

• Mix and cream all together.
• Refridgerate at least one hour before serving with crackers or veggies.

WORLD'S BEST CREAM CHEESE AND PINEAPPLE DIP

Steps:

• In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

PINEAPPLE CREAM CHEESE SPREAD

Steps:

• MAKE SPREAD:.
• Beat cream cheese and sour cream on medium speed until smooth, 2-3 minutes.
• Squeeze and discard juice from pineapple.
• Mix pineapple and next 7 ingredients in cheese mixture on low speed until blended.
• SHAPE SPREAD:.
• Turn cheese mixture onto serving platter; shape into oval, making sure to leave room for pineapple top.
• Cover; refrigerate overnight.
• ASSEMBLE PINEAPPLE:.
• Remove platter from refrigerator an hour before serving.
• Place Pineapple top at one end of cheese.
• Lay pecan halves, starting at bottom, in rows over cheese.
• Serve with multigrain bread or crackers of choice.

CHEDDAR CHEESE SPREAD

Steps:

• In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.

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 CHEESE SPREAD

Steps:

• Mix cream cheese, pineapple, green pepper and salt together in a medium size bowl.
• Spread on serving platter and serve with assorted crackers.

HAWAIIAN PINEAPPLE SPREAD

Steps:

• Heat oven to 350°F.
• Mix ingredients until blended.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through.