Pineapple Cheesecake Recipe

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Pineapple Cheesecake Recipe
Pineapple Cheesecake Recipe photo by Taste of Home
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Pineapple Cheesecake Recipe

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Publisher Photo
"A co-worker shared the recipe for this easy elegant dessert years ago, and our family has enjoyed it many times since," relates Phoebe Carre of Mullica Hill, New Jersey. Can't find ladyfingers at your grocery store? Make your own using the recipe on page 43.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 packages (3 ounces each) ladyfingers
  • 1 pint fresh strawberries, sliced

Directions

In a large mixing bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Remove sides of pan. Top with strawberries. Yield: 8-10 servings.
Originally published as Pineapple Cheesecake in Quick Cooking May/June 2002, p16

Nutritional Facts

1 piece: 255 calories, 13g fat (9g saturated fat), 56mg cholesterol, 81mg sodium, 32g carbohydrate (24g sugars, 1g fiber), 3g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 packages (3 ounces each) ladyfingers
  • 1 pint fresh strawberries, sliced
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Remove sides of pan. Top with strawberries. Yield: 8-10 servings.
Originally published as Pineapple Cheesecake in Quick Cooking May/June 2002, p16

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Reviews forPineapple Cheesecake

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176dorothea User ID: 8464302 230348
Reviewed Jul. 29, 2015

"My children and guest just love this I use cherry pie filling.

Dorothea"

MY REVIEW
colleenblue User ID: 4378371 225012
Reviewed Apr. 18, 2015

"This is a delicious recipe. I can't find lady fingers in our small town and have used pecan sandie cookies instead. They are a great replacement. A lovely spring dessert."

MY REVIEW
spraul User ID: 1280885 219976
Reviewed Feb. 7, 2015

"Love it"

MY REVIEW
krissy5872 User ID: 1617277 127966
Reviewed Apr. 24, 2013 Edited Apr. 30, 2015

"I've made this several times and have used a simple graham cracker crust each time (not a fan of lady fingers). Everyone always wants the recipe, there are never any leftovers!"

MY REVIEW
jensweetser User ID: 4168486 138203
Reviewed Apr. 24, 2012

"I made this recipe but substituted graham cracker crust for the lady fingers - it was a big hit!"

MY REVIEW
idrasilva User ID: 5758325 127964
Reviewed Jan. 12, 2011

"the best!!!!!"

MY REVIEW
Patti924 User ID: 3864883 54600
Reviewed Apr. 2, 2009

"I made this years ago and everyone LOVES it! I plan to make it for Easter this year. It's especially beautiful if you put in on a pretty cake pedestal and tie a wide colorful ribbon around the cake. Enjoy!"

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