Refrigerator Pineapple Cheesecake Recipes

Steps:

• In a large 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. Carefully remove sides of pan. Top with strawberries.

Steps:

• To prepare crust: Preheat the oven to 350°F Lightly coat a 9" pie pan with cooking spray.
• In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter.
• Press into prepared pan.
• Bake for 15 minutes, until lightly browned.
• (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling.
• To prepare filling: In a food processor or blender, combine everything except the pineapple.
• Process until smooth.
• Fold in crushed pineapple.
• Bake for 45 minutes, until set.
• Cool in refrigerator.

Steps:

• 1. Put in FREEZER overnight the large mixing bowl for a stand mixer or equivalent size for hand mixer, the beaters and spatula you will use. Also add the canned milk to the REFRIGERATOR overnight unopened.
• 2. Prepare room in your refrigerator for a glass dish of 9"X 13" size and lightly butter the dish and set aside while you gather the ingredients. Leave the milk and bowl and utensils in the cold area they are in.
• 3. Make a light graham or vanilla wafer crust with the margarine and sugar/sugar substitute and crumbs. Reserve 2 Tblsp of the crust and line the bottom only of the glass dish with the rest and chill until ready for the filling.
• 4. Make the gelatin in the 1 cup boiling water and when totally dissolved add the 20 ounce can of crushed pineapple and the juice. Cream the cream cheese until softened and add the pineapple jello mixture and blend until incorporated. Add the sugar or sugar substitute and the vanilla and set aside at room temperature.
• 5. Take the mixing bowl, beaters, and the milk from the cold areas and immediately put the mixer together and pour the cold milk in the bowl and beat until the consistency of firm whipped cream.
• 6. Pour the pineapple/gelatin mixture in the milk slowly and fold in until well blended.
• 7. Slowly pour in on the graham/vanilla crust in dish and sprinkle lightly with the reserved crumbs. Refrigerate overnight or at least 4 hours. Cut with a knife dipped in cold water and serve generous servings as it is very light.

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Steps:

• Mix crumbs, margarine and oil.
• Press into bottom of 8" spring form pan or 8"x10-1/2" pan and chill.
• Dissolve gelatin in boiling water and cool until lukewarm.
• Mix cheese, sugar and vanilla in blender. Slowly add gelatin and blend well.
• Pour cheese mixture into crust and chill until firm.
• Put pineapple, pineapple juice, water and cornstarch in saucepan and bring to a boil.
• Stir constantly. Cool 15 minutes.
• Spread over cheese cake and chill 1 hour or more.

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch square baking dish.
• Combine graham wafer crumbs with 1/2 cup melted butter.
• Pat into bottom of prepared baking dish.
• Bake for 10 minutes; cool.
• In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
• Add in eggs, beat well until combined.
• Transfer the mixture into cooled crust.
• In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
• Spread over the egg mixture.
• Sprinkle with graham cracker crumbs.
• Refrigerate for 2 hours before serving.

Steps:

• In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, milk, orange zest and vanilla. Add egg yolks; beat on low speed just until combined., In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. , Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove sides of pan., For topping, combine sugar and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat; cook for 2 minutes. Stir in pineapple. In a small bowl, combine cornstarch and remaining water until smooth; stir into pineapple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. , Spread topping over cheesecake. Store in the refrigerator.