Pineapple Cheesecake Recipes

PINEAPPLE CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
• While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
• Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

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.

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 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

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.

EASY NO-BAKE PINEAPPLE CHEESECAKE

Steps:

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

NO BAKE PINEAPPLE CHEESECAKE

Steps:

• In a large mixing bowl mix together the whipped cream, cream cheese and sugar.
• Drain as much of the pineapple juice as you can from the can of crushed pineapple. This step is very important because too much juice left in the pineapple will prevent the cheesecake from setting properly.
• Once the pineapple has been drained, add the pineapple to the rest of the ingredients and mix well.
• Pour the mixture into the prepared graham cracker crusts.
• Refrigerate for at least an hour.
• Enjoy!

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!

THE BEST PINEAPPLE CHEESECAKE

Steps:

• To prepare crust: Preheat the oven to 350°F Lightly coat a 9" pie pan with cooking spray.
• In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter.
• Press into prepared pan.
• Bake for 15 minutes, until lightly browned.
• (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling.
• To prepare filling: In a food processor or blender, combine everything except the pineapple.
• Process until smooth.
• Fold in crushed pineapple.
• Bake for 45 minutes, until set.
• Cool in refrigerator.

PINEAPPLE CHEESECAKE CAKE

Steps:

• Preheat oven to 350 degrees. Combine cake mix, water, pineapple juice, eggs and oil and mix until combined. Pour into a well-greased and floured 12-cup bundt pan; spread out evenly. Next, combine cream cheese, butter and cornstarch and mix until smooth and creamy. Add the egg, vanilla and sweetened condensed milk and mix until well combined. Spoon cheesecake layer over the top of the cake batter, in an even ring, being careful not to touch the outer or inner part of the bundt pan. Bake in preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cool, top with glaze. For the glaze: Add white chocolate chips to a medium bowl and microwave until melted, stirring every 30 seconds. Stir in the powdered sugar. Add the vanilla and one Tablespoon of pineapple juice and stir until smooth and well combined. If mixture is too thick, add a little more pineapple juice. Drizzle over cooled cake. Allow glaze to set, then slice and serve. Store in the refrigerator until serving.
• Note: You can use any flavor of cake mix you prefer, just prepare it according to the ingredients on the back of the box.

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 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 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.