Pineapple Cheesecake
Pineapple Cheesecake
WITH PINEAPPLE JAM
This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own.
Try this super-light tropical cheesecake, made with a pineapple-infused cream filling in a classic buttery cookie crust. Serve with a pineapple jam for a luxe dessert. Because although the oven is getting a break, deliciousness is still the standard! You can't go wrong with this simple, chilled delight.
Tarts with fruit fillings are likely the most popular, cream-filled dessert since they are the easiest to make, whether the filling is light and airy or rich and creamy.
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Ingredients
For the Crust:
- 10 oz. shortbread cookies, finely crushed
- 2 Tbsp. Imperial Sugar granulated sugar
- 2 Tbsp. salted butter
For the Filling:
- 8 oz. cream cheese, softened at room temperature
- ½ c. Imperial Sugar confectioners powdered sugar, sifted
- 20 oz. can crushed pineapple, well-drained
- 16 oz. whipped topping
For Pineapple Jam:
- 8 oz. crushed pineapple with juice
- ¾ c. Imperial Sugar granulated sugar
Instructions
In a medium bowl, combine crushed cookies, sugar, and melted butter.
Press into a 9-inch springform pan. Put in refrigerator to chill while making the filling.
In a large mixing bowl, beat cream cheese with powdered sugar until fluffy.
Add crushed pineapple and blend well.
Fold in the cool whip.
Spread the filling over the chilled crust.
Cover with plastic wrap and chill thoroughly for 2-3 hours before serving.
Meanwhile, in a small or medium saucepan, add 8 ounces of the crushed pineapple with its juice and sugar. Mix until ingredients are well combined.
Over medium heat, bring the pineapple mixture to a boil.
Boil for 20 minutes, frequently stirring, until the jam is thickened.
Pour into a jar and allow to cool fully.
Spread over the top of the cheesecake just before serving.
Photos by Audrie Dollins Media
