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Dessert
8 - 10 servings
20 minutes
2 hours 10 minutes
Chef Fabiola Martinez
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
4 eggs - room temperature
1 tablespoon pure vanilla extract
16 oz. cream cheese - softened
Pineapple jelly (optional)
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.
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