Pineapple 'n' Cream Cheesecake
photo by 2Bleu
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
crust
- 3⁄4 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 (3 1/8 ounce) package vanilla pudding mix (not instant)
- 3 tablespoons butter or 3 tablespoons margarine
- 1 egg
- 1⁄2 cup milk
-
fruit
- 1 (15 -20 ounce) can pineapple chunks, well drained, reserve juice (or substitute 1 can of sliced peaches)
-
cream cheese layer
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup sugar
- 3 tablespoons reserved pineapple juice
-
topping
- 1 tablespoon sugar
- 1⁄2 teaspoon cinnamon
directions
- Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan.
- Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan.
- Place drained pineapple over batter.
- Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
- Combine cinnamon and sugar and sprinkle over cream cheese layer.
- Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft.
- Let cool some before serving. Store leftovers in refrigerator.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow!!!! This was truely a winner. Everyone at my Bible Study loved it. I used pineapple and instant vanilla pudding since that is what I had on hand. The only thing I would do next time is reduce the sugar and possibly use sugar free pudding mix. It was on the edge of being just too sweet and I think it would be even better with less sugar. The sweetness takes away from the pineapple flavor and cream cheese. I will be making this often since it is soo easy and I usually have all the ingredients on hand.
-
KEEPER! I used pineapple tidbits instead of chunks and preferred that to one I made with canned peaches. Oh yeah, I used instant pudding the second time I made it (I had no regular pudding on hand) and it worked well, but might have been just a tad doughy. This was delicious. And so easy to make. I would recommend it to anyone.
see 2 more reviews
Tweaks
-
KEEPER! I used pineapple tidbits instead of chunks and preferred that to one I made with canned peaches. Oh yeah, I used instant pudding the second time I made it (I had no regular pudding on hand) and it worked well, but might have been just a tad doughy. This was delicious. And so easy to make. I would recommend it to anyone.
RECIPE SUBMITTED BY
lucid501
westerville, 75
<p>My husband and I have been together for over 10 years, married for 5. My husband is in school for his PhD in Math, and I have my Master's in Library Science. We have a 1 year old son.<br /> <br />I love cookbooks, and have a ton of vintage ones dating as far back as the 1920's. When DH's grandmother passed away, I inherited all of her cookbooks and recipes, and for Christmas we created a family cookbook using scans of her recipe cards. <br /> <br /> <br /> <br /><a href=http://www.TickerFactory.com/weight-loss/wkFsIi2/> <br /><br /></a></p>