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Ingredients of Mike's EZ Pineapple Cheesecake & Whipped Topping:
- You need 1 Box (8 oz) of Philadelphia Cream Cheese
- Give 1 Can (8 oz) - Condensed Milk
- Require 1/3 Cup of Lemon Juice [added last]
- You need 1 - large Can Pineapple Rounds [reserve 1/8 cup of juice]
- Get 1/2 tsp for Vanilla Extract
- Get 1 Graham Cracker Pie Crust
- You need - Almond Slivers [optional]
- Give of ● For The Whipped Cream Topping
- Take 2 Cups - Heavy Whipped Cream
- Need 3-4 tablespoons of Granulated Sugar
Mike's EZ Pineapple Cheesecake & Whipped Topping steps:
- Slightly warm your cream cheese in a bowl to room temperature. - - Chop 3 of your pineapple rounds and add 1/8 pineapple juice to bowl. - - Add everything else to it except for lemon juice.
- Blend with electric mixer until blended. - - Then, slowly add your lemon juice and blend as to not curdle your cheese. - - I'll also add a couple drops of yellow food coloring to make the cake more vibrant.
- Add pineapple cheese mixture into your pie crust.
- Refrigerate cake until mixture has firmed up a bit. About 30 minutes.
- Drain your pineapple rounds on paper towels to dry.
- Decoratively add pineapple rounds to the top of your cake any way you choose.
- Place cake back in fridge covered for an hour.
- Always better than store bought! Here's how to make this easy whipped cream topping pictured: - - Place a metal bowl and metal whisks in your freezer for 15 minutes. - - Add 2 cups ice cold heavy cream and 3 tablespoons granulated sugar. You can add 4 total tablespoons for a sweeter topping if you prefer. - - Whip with electric mixer on high until your whipped topping peaks and can stand up on its own. About 3 minutes. Don't over beat tho. - - Gently coat your cheesecake with it. - - That's it!
- Enjoy!
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