HAWAIIAN CHEESECAKE RECIPES

HAWAIIAN CHEESECAKE SALAD + VIDEO

Hawaiian Cheesecake Salad + VIDEO image

Hawaiian Cheesecake Salad comes together so simply with fresh tropical fruit and a rich and creamy cheesecake filling to create the most glorious fruit salad ever! Every bite is absolutely bursting with island flavor and you are going to go nuts over this recipe!

Provided by Donna Elick

Number Of Ingredients 10

Ingredients

1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer (liquid)
1 pound strawberries, hulled and sliced
4 mandarin oranges, peeled and sectioned
1 (20-ounce) can pineapple tidbits, drained
3 kiwi, peeled and cut into half moons
2 mangoes, cut into bite size chunks
1 banana, cut into coins
juice of 1/2 lemon

Steps:

In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
Add the dry pudding mix. Beat until well combined.
With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
Chill until ready to serve or serve immediately.
Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

CHEESECAKE FACTORY PUMPKIN CHEESECAKE - TOP SECRET RECI…

Cheesecake Factory Pumpkin Cheesecake - Top Secret Reci… image

While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you. Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes. Find more of your favorites from Cheesecake Factory here. Source: Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 1 hours 30 minutes0S

Prep Time 45 minutes0S

Cook Time 45 minutes0S

Ingredients

Nutrition Facts : Calories 739 calories

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