How to make pineapple cheesecake |

How to make pineapple cheesecake

If you ever wondered how to make pineapple cheesecake, then this is the easy pineapple cheesecake recipe you have been looking for. Talk about a great no bake cheesecake, this is it! This is so pretty and festive for any party or get together you may be having. It’s really easy to make, and it’s really delicious! You can have this done ahead of time, and it will be ready to serve when you need it. This cheesecake tastes just like a pineapple whip and is the perfect dessert to make in the summertime for any special occasion. Make sure to keep this creamy pineapple cheesecake recipe in your favorites, because everyone will love this easy dessert.

HERE’S WHAT YOU NEED:

FOR THE CRUST:

2 sleeves of Graham Crackers – pulsed into graham crumbs

2 Tablespoons of Sugar

1 Stick of Butter – melted

FOR THE CHEESECAKE:

3 Packages of Cream Cheese – 8 ounces – softened

1/2 cup of Heavy whipping Cream

1 Tablespoon of Powdered Sugar

1 teaspoon of Vanilla extract

1/2 cup of Sugar

1/2 cup of Powdered Sugar

1 Tablespoon of Goodman’s Pineapple Flavoring

Yellow Food Coloring Gel

15 oz canned Pineapple Chunks – see instructions

1 teaspoon lemon juice

FROSTING:

4 ounces of Cream Cheese

4 Tablespoons of Butter

1/4 teaspoon of Vanilla

1 Tablespoon of Heavy Cream

Yellow Food Coloring Gel

1 teaspoon of Pineapple Flavoring

3 to 4 cups of Powdered Sugar

TO TOP:

1 bar of White Chocolate – Melted

Yellow Food Coloring Gel

Pineapple Mold – See link

HERE’S WHAT YOU DO:

Place the Graham Crackers for the graham cracker crust in the Food Processor with the Sugar, and pulse into fine crumbs. Melt the Butter in a medium size bowl, and pour Graham Cracker Crumbs into the melted Butter and stir well to coat. Line the Bottom of a 7 inch Springform pan with Parchment paper, and press the Crumb crust into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.

Open the can of Pineapple Chunks, and drain off the juice. Let the chunks sit in a strainer to completely remove the juice. (You’ll sprinkle with powdered sugar before adding to Cheesecake, this will help the Chunks of Pineapple to mix with the Cheesecake Batter).

PINEAPPLE MOLD:

Melt the White Chocolate in the microwave in a small bowl, and add a few drops of Yellow Food Coloring Gel, and stir well. Spoon the White Chocolate into the Pineapple Mold, and allow to set for about 15 minutes, then place the Mold in the refrigerator to completely set the chocolate. Leave the Mold in the refrigerator until time to decorate the Cheesecake.

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For the cream cheese layer:

In the large mixing bowl of a stand mixer, place the Heavy Cream, and 1 Tablespoon of Powdered Sugar, and whip with the Whisk attachment on medium speed, until stiff peaks form, and the Cream is whipped. Remove the Whipped Cream to a separate bowl, and place the bowl in the refrigerator. In the mixing bowl, place the Cream Cheese, and blend until smooth and fluffy. Add the Vanilla, Powdered Sugar, and Sugar, and mix until smooth. Add the Pineapple Flavoring, and Yellow Food Coloring Gel, and mix. Remove the Whipped Cream from the refrigerator, and add to the mixing bowl, and blend to mix the cheesecake layer. Place the drained Pineapple Chunks in a medium bowl, and sprinkle with Powdered Sugar, and gently fold into the cream cheese mixture and mix cream cheese. Remove the pan from the freezer, and pour the Cheesecake filling into the pan, and smooth out the top. Sprinkle additional Cereal on top of the Cheesecake, and place the pan back in the freezer, overnight for best results.

FROSTING:

In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy. Add the Vanilla and Heavy Cream, and mix. Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Add the Pineapple Flavoring and mix. Remove half of the Frosting to a bowl, and add a few drops of Yellow Food Coloring Gel to the remaining Frosting in the mixing bowl, until a light Yellow color is achieved.

Place the Yellow Frosting on one side of a Pastry bag, and the White Frosting on the other side of the pastry bag with the Large Star Tip. Pipe the Frosting in the Center of the Cheesecake, using a swirling, motion, leaving a large dollop in the center of the Cheesecake, and bring it up to a point. Place the White Chocolate Pineapple on top of the Frosting. Place the whole cheesecake back in the Freezer until time to serve. When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!

NOTE: Make sure that you leave the Butter and Cream Cheese called for in this recipe, out on the counter until it is soft. The Frosting will not mix correctly if the Butter and Cream Cheese are cold, both need to be soft, and at room temperature.