Best Creamy Pineapple 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.

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.

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!

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 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.