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Frozen Pineapple Cheesecake

by on June 29, 2009 · 10 comments

While Fuzz made popsicles, I made this. It’s a no-bake cheesecake and it won first place at the Maui Pineapple Festival in 2000. The recipe is by Kristine Snyder, who lives in Hawaii, plays the harp and wins lots of recipe contests. Kristine’s a great cook and I didn’t want to mess with perfection, but I still added a little vanilla because I like how pineapple and vanilla taste together.

This reminded me of millionaire pie, but classier and with no nuts. The pineapple glaze it the finishing touch, but if you don’t feel like doing that last step you could just garnish with pineapple sundae topping.

frozen-pineapple-cheesecake

 

Frozen Pineapple Cheesecake

1 cup graham cracker cups —
1/4 cup granulated sugar – 48 grams
¼ cup butter, melted – 60 grams
8 oz cream cheese, softened – 230 grams
3/4 cup granulated sugar – 144 grams
1/4 teaspoon vanilla extract
3 large eggs, separated**
1 1/4 cups heavy whipping cream –280 grams
1 can (16 oz) crushed pineapple, drained – juiced reserved

Topping:
1/3 cup granulated sugar
1 tablespoon cornstarch
1/3 cup pineapple juice

1. Rub a 9 inch springform pan with butter.

2. Mix crumbs and sugar together in a large bowl, then add melted butter and stir until mixed. Press into bottom of the pan and put in freezer until ready to fill.

3. Beat the cream cheese, ¾ cup of sugar, vanilla and egg yolks together in a large mixing bowl. Set side.

4. Beat the whites in a separate bowl, then fold them into the batter.

5. Beat the cream into stiff peaks, then fold the cream into the batter.

6. Fold the well-drained pineapple into the batter and pour into the pan. Freeze for about 4 hours.

7. Make topping. Mix together the sugar and cornstarch in a small saucepan. Slowly whisk or stir in pineapple juice and turn heat to medium. Bring to a low boil, stirring constantly, until mixture thickens and clears. Let cool. Pour over cheesecake and return to freezer until ready to serve.

Serves about 8

**If you’re concerned about raw eggs, use the pasteurized kind.

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Published on June 29, 2009

{ 10 comments… read them below or add one }

Katrina June 29, 2009 at 10:26 am

It looks yummy! What about some nuts in the crust? I like the taste of nuts with pineapple.

Gina June 29, 2009 at 10:30 am

Interesting! I may have to try this! I have been in a pineapple place myself lately, having recently returned from Disney World. I am trying to perfect a home version of the beloved Dole Whip, and I’m pretty close. ;-)

Pearl June 29, 2009 at 10:40 am

ooh pineapple cheesecake sounds like a great treat!

Techie Momster June 29, 2009 at 11:46 am

This sounds great! I was thinking that some coconut would be great with this, either some toasted coconut in the crust, or on the top, or maybe both! Too bad my roomie is allergic to coconut…

Rosie June 29, 2009 at 12:40 pm

This cheesecake looks utterly divine :D

VeggieGirl June 29, 2009 at 12:43 pm

So refreshing!

Anna June 29, 2009 at 3:39 pm

Gina, A.J. at the Disney Food blog mentioned the Dole Whip not too long ago. I need to point out his blog, because it’s a good one.

Ashley June 30, 2009 at 9:38 pm

Ooooh this looks fan-friggin-tastic! YUM!!!

Talita July 1, 2009 at 6:24 pm

This sounds amazing! I really have to try it!

Natanya July 6, 2009 at 4:54 pm

This looks like such a refreshing dessert for summer. I’m thinking Katrina is on the right track with nuts in the crust – maybe macadamia nuts or pistachios. I bet this would be fun in mini-tart form too.

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