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Pineapple Cheese Torte

 Pineapple Cheese Torte
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
12-16 ServingsPrep: 30 min. Bake: 25 min. + chilling

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) crushed pineapple
  • 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

2 of 2

Pineapple Cheese Torte (continued)

Directions (continued)

  • 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.