Pineapple Cheesecake Blondies Recipes
PINEAPPLE CHEESECAKE
"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
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.
NO BAKE PINEAPPLE CHEESECAKE
I came up with this recipe because a brother from church wanted me to try my no bake cheesecake with pineapple. It was a hit and has been requested at every get together ever since. This recipe makes 2 cheesecakes. (trust me in a group, you'll need both!)
Provided by QnKY609
Categories Cheesecake
Time 11m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 360.2, Fat 17.6, SaturatedFat 7.7, Cholesterol 35.8, Sodium 249.5, Carbohydrate 49.6, Fiber 0.7, Sugar 41.5, Protein 3.1
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PINEAPPLE CHEESECAKE BLONDIES RECIPE
From lifemadedelicious.ca
Servings 24Total Time 3 hrs 20 minsCategory Dessert
- In large bowl, beat Blondie Crust ingredients with electric mixer on high speed to a crumbly dough. Press in bottom of baking dish. Bake 20 to 25 minutes or until edges are lightly golden brown and center appears dry. Cool completely on cooling rack, about 30 minutes.
- In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Set aside. In small bowl, beat whipping cream on high speed to soft peaks, then fold in to cream cheese mixture. Spread on top of cooled blondie crust.
- In medium bowl, mix gelatin and boiling water with whisk until gelatin is dissolved. Add pineapple. Spoon mixture evenly on top of cheesecake layer. Refrigerate at least 2 hours until completely set. Cut into 6 rows by 4 rows, and serve.
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