Pineapple Cheese Torte Recipe

Pineapple Cheese Torte Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This light and yummy pineapple dessert looks prettiest when it's garnished with fresh strawberries. I serve this cool dessert at summer picnics or family get-togethers. It's a hit anytime of year! — Diane Bradley, Sparta, Michigan

[X]

Rate Pineapple Cheese Torte Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pineapple Cheese Torte Recipe

Prep: 30 min. Bake: 25 min. + chilling

Yield: 12-16 Servings

30 25 55

Ingredients

PAT-IN-THE-PAN CRUST:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup finely chopped almonds
1/3 cup butter, softened
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
PINEAPPLE TOPPING:
1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
1/4 cup all-purpose flour
1/4 cup sugar
1/2 cup heavy whipping cream
Fresh strawberries, optional

Directions

In a bowl, combine crust ingredients until blended; pat into a greased 11-in. x 7-in. baking dish. Bake at 350° for 20 minutes. In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in eggs. Stir in juice. Pour over hot crust. Bake for 25 minutes or until center is set. Cool on a wire rack.
For topping, drain pineapple, reserving 1 cup juice. Set pineapple aside. In a small saucepan, combine flour, sugar and reserved pineapple juice until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened and bubbly. Remove from the heat; fold in pineapple. Cool.
In a small bowl, beat cream until soft peaks form; fold into topping. Carefully spread over top. Refrigerate for 6 hours or overnight. Garnish with strawberries if desired. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 218 calories, 13 g fat (7 g saturated fat), 63 mg cholesterol, 92 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pineapple Cheese Torte in Taste of Home February/March 1993, p31