How do you make pineapple cheesecake?

Answer 1

Mix 1 cup sugar with 2 cans crushed pineapple in heavy syrup in a pot. Heat with 3 tablespoons cornstarch. Bring to a boil, stirring until thickend. Turn off and remove from heat while mixing cream cheese mixture.

Mix 2-8oz bars cream cheese,1 cup sugar and 2 teaspoons salt. Mix in 4 eggs and stir well. Add 1 cup milk and 2 teaspoons vanilla.

Spread pineapple mixture into a pie shell lined 13X9 pan. Pour cream cheese mixture on top of that. Sprinkle with chopped nuts.

Bake in preheated oven at 400°F for 10 minutes, then turn down to 325 degrees for 50 minutes more.

Answer 2

Pineapple Chiffon Cheesecake

Chill 1 can evaporated milk for several hours
Crumble 30 graham crackers
Add 1 stick melted butter or margarine and 1 Tblsp powdered sugar. Mix. Reserve1/2 cup. Press remainder into 13x9 cake pan. Bake at 350 10-15 minutes.
Dissolve 1 small box lemon jello in 1 cup boiling water. Cool.
Beat 1 8 oz cream cheese with 1 cup sugar & 2 tsp vanilla.
Beat canned milk till stiff.
Add jello & cream cheese. Mix well.
Add 1 can crushed pineapple with juice.
Pour into crust.
Sprinkle reserved crumbs over top.
Chill 8 hours.

Answer 3

Take a pineapple and make a cheesecake

Answer 4

Start with a pineapple and then get a cheesecake.

Answer 5

no bake easy pineapple cheesecake

INGREDIENTS:

* 1/2 cup graham cracker crumbs
* 2 tablespoons melted butter
* 1 package (8 ounces) cream cheese, softened
* 1/2 cup sifted confectioners' sugar
* 1 can (20 ounces) crushed pineapple, well drained
* 16 ounces whipped topping

PREPARATION:
Mix graham cracker crumbs with melted butter, reserving 2 tablespoons; press into the bottom of an 8 to 9-inch springform pan; chill. Whip cream cheese with confectioners' sugar until fluffy; stir in pineapple. Fold whipped topping into the pineapple mixture; spread over crust. Sprinkle with reserved crumbs; chill thoroughly.

Answer 6

Try this recipe out:


1 cup finely crushed NILLA Wafers

3 Tbsp. butter or margarine, melted

1/2 tsp. ground cinnamon

1 envelope KNOX Unflavored Gelatine

1 can (8 oz.) crushed pineapple, drained, liquid reserved

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.

SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.

ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.

Answer 7

That sounds so good... just use the Philadelphia cheese that has the pineapple flavor in it--- I've seen it at the store... it's SO good. If not, I'm pretty sure you can mix some with the cream cheese you use for the recipe. It's just something extra to buy :)

Answer 8

whatever you do, make sure you use tinned pineapple not fresh because fresh pineapple has an enzyme in it that will stop the cheesecake from setting!!!

Answer 9

Make regular cheese cake and then throw in some pineapple.

Answer 10

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