Wednesday, June 5, 2013

Pineapple Cheesecakes

This was super good; very sweet!!  If I were to make them again, I would double (maybe even triple) the amount of crust....wasn't quite enough for my liking!  It was fun to put them in these cutie little dessert serving dishes!!

Makes 4-6 servings
3/4 cup graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted

8oz package cream cheese, softened
3 tablespoons granulated sugar (see note below)
12 ounces fresh pineapple, pureed
1/2 teaspoon pure vanilla extract
8oz tub frozen whipped topping, thawed

whipped topping, optional
fresh pineapple, optional

In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.

Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.

If desired, garnish with additional whipped topping and fresh pineapple.

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