Pineapple Cheesecake Recipe

Pineapple Cheesecake Recipe
serves 10

• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon
• 1/3 cup butter, melted
• 2 (10 ounce) packages frozen
• sweetened sliced pineapple
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla extract
• 3 eggs

Combine graham cracker crumbs, sugar, cinnamon and butter in a bowl. Press onto the bottom of an ungreased 9-inch pan and refrigerate for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C).
Place pineapple and cornstarch into a blender and blend to a puree until smooth. Pour pineapple sauce into a saucepan.
Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2-4 minutes. Set aside 1/3 cup pineapple sauce; let it cool. Cover and refrigerate remaining sauce for serving.
Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; slowly beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved pineapple sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining pineapple sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl pineapple sauce.
Bake in preheated oven until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Use a knife around edge of pan to loosen and let it cool 1 hour longer. Refrigerate the pineapple cheesecake overnight. Serve reserved pineapple sauce with cheesecake.

Serve and enjoy the Pineapple Cheesecake Recipe Dessert

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