Pineapple Cheesecake Dessert
User Reviews
5
Pineapple Cheesecake Dessert
Description
This Pineapple Cheesecake Dessert starts with a baked graham cracker crust made from crushed crackers and melted butter, pressed into a pan and baked to set. The cream cheese filling is made by creaming softened cream cheese and butter together with powdered sugar, then folding in drained crushed pineapple for a smooth, sweet, and tangy layer. The dessert is finished with a layer combining remaining crushed pineapple and Cool Whip, providing a light and airy topping.
The flavors in this dessert are mildly sweet with tropical pineapple notes balanced by the richness of cream cheese. The baking step firms the crust, offering a crunchy contrast to the creamy filling. The Cool Whip topping adds a fluffy texture, softening the dessert and making it easier to slice and serve.
This dessert is served chilled after resting overnight in the refrigerator, allowing the flavors to meld and the filling to set properly. It suits warm weather occasions or when a cool dessert is desired. The recipe yields a comforting, no-fuss sweet treat that can be sliced into bars for serving.
Ingredients
Crust:
- 2 1/2 C graham cracker crumbs
- 1/2 C butter unsalted, melted
Cream Cheese mixture:
- 8 oz cream cheese softened
- 1/2 C butter unsalted, softened
- 2 C powdered sugar
- 20 oz crushed pineapple can, drained, using about 3/4 of the crushed pineapple and the other 1/4 in the cool whip
Cool whip mixture
- 1 8 oz Cool Whip
- 1/4 C pineapple crushed
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, mix together the 2 1/2 C crushed graham cracker crumbs and melted butter and mix until combined
- Using only 2 C of the mixture, press into a 9x9 baking dish
- Place into the oven and bake for 9 minutes
- Remove and allow to cool completely
- Then, place a can of crushed pineapple into a strainer and drain the juice completely
- Using a standing mixer, cream together the butter and cream cheese until smooth and creamy
- Mix in the powdered sugar until incorporated
- Fold in 3/4 of the crushed pineapple into the cream cheese mixture
- Spread cream cheese mixture onto the cooled crust
- Using a large mixing bowl, mix together the last of the pineapple and cool whip together
- Spread onto the top of the cream cheese mixture
- Using the remaining graham cracker crust, sprinkle onto the top of the cool whip layer
- Cover with plastic wrap and place into the fridge overnight
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 269mg | 11% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 854IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
