Chef Fabiola Martinez
Pinkglow® Pineapple Cheesecake with Coconut Clean Snax® Graham Cracker Crust
Pinkglow® Pineapple Cheesecake with Coconut Clean Snax® Graham Cracker Crust
Category
Dessert
Servings
8 - 10 servings
Prep Time
20 minutes
Cook Time
2 hours 10 minutes
Author:
Chef Fabiola Martinez
Ingredients
-
1 Pinkglow® Pineapple - diced
-
3/4 cup Granulated Sugar
-
1 (7 oz.) container Melissa’s Coconut Clean Snax® - crumbled
-
1 (4.6 oz.) package Graham Crackers - crumbled
-
2 tablespoons Unsalted Butter - melted
-
1 can Evaporated Milk
-
1 can Condensed Milk
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4 Eggs - room temperature
-
1 tablespoon Pure Vanilla Extract
-
16 oz. Cream Cheese - softened
-
Pineapple Jelly (optional)
Directions
Preheat the oven to 350ºF.
In a dry non-stick saucepan, add the pineapple and sprinkle it with 3/4 cup granulated sugar. Heat on medium-high heat, stirring occasionally, until the moisture is cooked out, about 10 minutes. Set aside to cool.
In a bowl, mix together the Clean Snax®, graham crackers and the melted butter until well combined. Press the mixture into the bottom of a spring form pan. Place in the oven and bake for 15 minutes. Remove from the oven and let cool.
Blend 3/4 of the pineapple with the evaporated milk and the next 4 Ingredients until smooth. Pour the mixture over the crust in the springform pan. Bake in the preheated oven until set in the center, about 1 hour and 45 minutes. Remove from the oven and let cool.
Finish the cheesecake with a topping of pineapple jelly (if using) and garnish with the rest of the pineapple.
Filed in:
Cheesecake,
Clean Snax®,
Clean Snax® - Coconut,
Coconut Clean Snax®,
Dessert,
Pinkglow® Pineapple Cheesecake with Coconut Clean Snax® Graham Cracker Crust,
Pinkglow® Pineapples
