Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pineapple cheesecake

(1 rating)
marykate16 avatar
Recipe by
Mary Compton
@marykate16
Dallas, TX

Taste of Home had this Pineapple Cheesecake recipe in one of their issues several years back. Our family loves how refreshing it is...a great summer dessert! We make it slightly different b-cuz we love "cookie crust"! I included a Keebler Sandies cookie crust recipe you can use, if you wish, along w/a few other ideas. OR, best of all, create your own version when making this wonderful treat...you won't be disappointed! This is SO simple to make...takes under 15 minutes to prepare...but takes @ least 8 hours to "set-up" in fridge before serving! [Store in fridge.]

(1 rating)
yield 8 -10
prep time 20 Min
method Refrigerate/Freeze

Ingredients For pineapple cheesecake

  • 2 [8-oz] pkgs-each cream cheese, softened
  • 1/2 cup sugar
  • 1 [20-oz] can crushed pineapple, well drained
  • 1 [8 oz] cool whip, thawed
  • *2 [3-oz] pkgs-each ladyfingers (about 48)
  • **1 pint fresh strawberries, sliced

How To Make pineapple cheesecake

  • 1
    In large bowl, beat cream cheese & sugar 'til smooth. Stir in well-drained pineapple. Fold in whipped topping. Set aside.
  • 2
    In greased 9-inch spring-form pan, place ladyfingers [vertically] around sides, edges touching one another. Then w/remaining ladyfingers, place [flat] onto bottom of spring-form pan, making sure bottom of pan is covered...you might need to cut a few into pieces in order to fill open spaces.
  • 3
    Pour pineapple-cream cheese mixture over cookie crust; smooth mixture w/wide rubber spatula. Cover w/plastic wrap; refrigerate for 8 hours or more. When ready to serve, carefully remove sides of pan. If you wish, carefully remove cheesecake to a decorative serving platter. Top w/strawberries, cut, serve, & enjoy. [Keep stored/covered w/plastic wrap in fridge 'til serving time.]
  • 4
    *OR MAKE KEEBLER SANDIES COOKIE CRUST: 20 crushed Keebler Sandies & 4-5 tablespoons melted butter; mix well, pat firmly on bottom of spring-form pan, and firmly up sides...almost to halfway. Place into freezer 'til pineapple/cheesecake mixture is ready. [You can use your favorite kind of 'Sandies', such as Pecan Sandies. We used to buy Almond Sandies, but cannot find them anymore, so not sure Keebler makes that variety. When we want the almond flavor in the crust, we toast a half cup sliced almonds, then coarsely chop w/chef's knife or "pulse-process" in food processor...ADD to crushed cookies, then add melted butter.]
  • 5
    **FOR GARNISH [instead of fresh strawberries]: Use any fresh berries you like [mandarin oranges work, too, just make sure juice is fully drained, and orange slices are somewhat 'dry']. We have raspberries on ours most of the time...just sprinkle them over each individual serving, or arrange them decoratively on top of the cheesecake before cutting/serving. Sometimes we make a raspberry glaze along w/fresh raspberries.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT