Pineapple Cheesecake Dessert - Kraft Recipes Top
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Pineapple Cheesecake Dessert

Prep Time
30
min.
Total Time
3
hr.
30
min.
Servings

32 servings

Make a Pineapple Cheesecake Dessert that will be adored by all! Our Pineapple Cheesecake Dessert features a tasty coconut-and-chopped-pecans crust.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish. Bake 15 min.
  • Meanwhile, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.
  • Beat cream cheese spread and sugar in large bowl with mixer until blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.

Size Wise

At 32 servings, this fun recipe is great dessert to serve at your next party or large family gathering.

Substitute

Prepare using 3 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 160
Total fat 11g
Saturated fat 8g
Cholesterol 15mg
Sodium 120mg
Carbohydrate 12g
Sugars 9g
Protein 2g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Not sure about the crust I wanted to make this dessert gluten free, and use with real whipped cream instead of Cool Whip. I used a store bought 9x13 aluminum cake pan. I followed the crust instructions precisely except I replaced the flour with almond flour. It was rather thin along the bottom of the pan. I should have decreased heat time to about 12minutes, because the corners sorta scorched. Next time, I would increase the amount of ingredients going into the crust for this size pan. Otherwise, the cheesecake part came out lovely! I used a recipe to make a stable whipped cream out of organic heavy cream instead of using Cool Whip, which is hydrogenated oils and other nasty ingredients.
Date published: 2017-08-09
Rated 5 out of 5 by from I adore this cheesecake. I adore this cheesecake. The only changes I made were to use double the pecans in the crust, 1/2 cup flour, 1/4 cup Splenda brown sugar and no coconut. I used pineapple jello dissolved in the pineapple juice and the water after bringing them to a boil. It gave it more pineapple flavor
Date published: 2008-01-16
Rated 5 out of 5 by from This surpassed my expectations. This surpassed my expectations. It was really creamy but light at the same time. And not too sweet. Everyone loved it!
Date published: 2006-11-12
Rated 5 out of 5 by from Excellent, My husband loved this one. Excellent, My husband loved this one. Taste like cheesecake without all the hard work!
Date published: 2007-06-27
Rated 5 out of 5 by from The lemon cheesecake was a smashing hit at my Mother's Birthday celebration. The lemon cheesecake was a smashing hit at my Mother's Birthday celebration. Everyone loved it! I added crushed pecans on the top which is not in the recipe. Make sure you do not use cream cheese spread if you are in a hurry because it takes longer to set.
Date published: 2009-08-31
Rated 5 out of 5 by from I really loved this dessert. I really loved this dessert. It wasn't too sweet and it was very light. I would recommend that everybody try it, especially that it is so easy to make.
Date published: 2008-11-26
Rated 5 out of 5 by from Made the recipe for our after-church light lunch and it got raves! It is good and light and has a great flavor. Thanks so much for sharing. Of course, those who do not like or do not eat coconut missed a wonderful dessert.
Date published: 2017-04-10
Rated 5 out of 5 by from I made this on Easter and was surprised at how easy it was. I made this on Easter and was surprised at how easy it was. Everyone LOVED it!! I am planning on making it again this week. This has become an instant favorite!
Date published: 2006-04-25
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