PINEAPPLE CHEESE CAKE

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Can I interest you in a dessert that tastes lượt thích sunshine? PINEAPPLE CHEESECAKE! It’s summer và sun & tropical beaches all in one bite!

It’s relatively simple khổng lồ make—no water bath required—& makes an excellent treat on those days when fall weather is getting you down. (Am I crazy to miss the heat once summer is over in Phoenix?)

Don’t answer that.


Why you’ll love this pinetáo cheesecake:

It’s simple to lớn makeNo water bath necessary!The topping is made with canned pinetáo Apple so you don’t need to tìm kiếm out good fresh stuff

How to lớn make graham cracker crust

Combine gramê mẩn cracker crumbs, sugar, and melted butter in a bowlStir until the crumbs are evenly moistened

You’ll bake that for a few minutes, then let it cool while you work on the filling.

I always crush građam mê crackers in a food processor but if you don’t have one you can either buy a box of građê mê crumbs or just put full grasi mê cracker sheets in zip-top bags and crush them with a rolling pin.

Baker’s tip: If you go the crush-with-a-rolling-pin route, I highly recommend crushing the crackers in small batches & doubling (or tripling) up on the bags so they don’t tear và make a mess all over your kitchen.


How to make pinetáo cheesecake filling

Beat cream cheese & granulated sugar together until smoothAdd sour cream, lemon zest, vanilla, and salternative text Beat khổng lồ combineBeat in eggs one at a timeScrape into your springform panBake for about an hour, until the cheesecake barely jiggles in the center & is golden at the edges, like in the last picture above

Cool the cheesecake to room temperature, then refrigerate overnight.


How to make pinetáo bị cắn topping

Bring sugar and water lớn a boil in a small saucepanRemove sầu from the heat và stir in pinetáo and saltAdd cornstarch và water & stir to combineReturn to lớn the stove & cook for several minutes until thickened; the topping should look lượt thích the last picture above when it’s done cooking

Cool the pinetáo Apple topping to room temp, then spread it over your chilled cheesecake. At that point you can either serve it or return it to the fridge. (I prefer this cheesecake when the topping is fully chilled but that’s up to you.)


How to lớn store pinetáo khuyết cheesecake

Keep uneaten cheesecake in the fridge (covered!) for up khổng lồ 3 days.

Cheesecake also freezes well. You can freeze your pinetáo cheesecake for up to lớn 3 months (tightly wrapped).

I always slice my cheesecakes, set the slices on a baking sheet, và freeze for about half an hour. Then I wrap each slice individually và freeze them that way.

But you can also freeze the cheesecake whole. Defrost it overnight in the fridge before eating.

A few more cheesecake recipesMint Mothân phụ CheesecakeSnickers CheesecakeTurtle CheesecakeBlueberry Cheesecake BarsRed Velvet Cheesecake Cake

Did you make this pinehãng apple cheesecake? That’s great! Let me know what you think with a bình luận và a rating below. And post a pic on Insta–tag
theduhoc-o-canada.com so I can see your gorgeous creations!


5 from 12 votes
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Print
Pinetáo Apple Cheesecake
Prep Time
35 mins
Cook Time
55 mins
Chilling time
8 hrs
Total Time
1 hr 30 mins
Pinetáo bị cắn cheesecake is a delicious dessert that's pretty easy to make--it's a super creamy cheesecake that doesn't even require a water bath!


Course:Dessert
Cuisine:American
Servings: 10
Author: Kelsie
Ingredients
Crust
1 1/4cupsgramê say cracker crumbsfrom about 8 gramê say cracker sheets3tablespoonsgranulated sugar6tablespoonsunsalted buttermelted
Cheesecake
3(8-ouncpackages full-fat cream cheeseat room temperature1cupgranulated sugar1cupfull-fat sour cream1tablespoonfinely grated lemon zest1teaspoonvanilla extract1/8teaspoonsalt3large eggs
Topping
1/4cupgranulated sugar4tablespoonscold waterdivided1(20-ounccan crushed pineappledrained1/8teaspoonsalt1tablespooncornstarchWhipped creamfor serving (optional)
Instructions
Crust
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray & mix pan aside.
Combine the građam mê cracker crumbs, sugar, & butter in a mixing bowl & stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.

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Set pan on a large baking sheet and bake the crust for 7 to lớn 10 minutes, until phối. Remove sầu from the oven và cool on a wire raông xã while you make the cheesecake.
Cheesecake
Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.
Beat in the sour cream, lemon zest, vanilla, và salt to combine. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides & bottom of the bowl and beat about 30 seconds more.
Pour into lớn the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.
Cool on a wire raông xã for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Cool to room temperature, then cover loosely with plastic wrap & refrigerate overnight.
Topping
Combine the sugar và 2 tablespoons of water in a small saucepan. Bring khổng lồ a boil over medium heat, stirring occasionally.
Cook for 2 minutes, stirring often, then remove from the heat và stir in the pinetáo Apple & salternative text.
Stir the cornstarch and remaining water together in a small bowl, then stir into the pinetáo bị cắn dở mixture.
Set the pan over medium heat and cook, stirring constantly, for 3 lớn 6 minutes more (or until thickened).
Remove from the heat and cool to lớn room temperature. Spread over the cheesecake. Top with whipped cream (if desireand serve.
Recipe Notes
I always crush građê mê crackers in a food processor but if you don’t have one you can either buy a box of grasi crumbs or just put full gramê man cracker sheets in zip-top bags and crush them with a rolling pin.If you go the crush-with-a-rolling-pin route, I highly recommkết thúc crushing the crackers in small batches and doubling (or tripling) up on the bags so they don’t tear và make a mess all over your kitchen.Uneaten cheesecake can be stored, covered, in the fridge for up khổng lồ 3 days or in the freezer, tightly wrapped, for up lớn 3 months.

Adapted from Church Supper Desserts


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Comments

Jacqui says

January 15, 2021 at 6:54 pm


Hey there! I’m Kelsie và this is where I nội dung my buttery, sugary, and all-around delicious recipes. I LOVE to bake & I want you lớn love baking too, so all of my recipes are totally do-able for the home page baker. If you need a little dessert in your life, consider this your one-stop cửa hàng for anything sweet! Need a little more info? Here you go!


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