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Pineapple Cheese Torte

American.foodie's picture
  Corn flakes/1 cup corn flake crumbs 4 Cup (64 tbs)
  Soft butter/Margarine 1⁄3 Cup (5.33 tbs)
  Firmly packed brown sugar 2 Tablespoon
  Cream cheese 11 Ounce, softened (1 8-oz. package and 1 3-oz. package)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Eggs 4
  Canned pineapple tidbits 13 Ounce (1 can, 1 3/4 cups)
  Corn starch 1 Tablespoon
  Lemon juice 2 Tablespoon

1. If using Com Flakes, crush into fine crumbs.
2. Combine Corn Flake Crumbs, butter and sugar in 8 x 8 x 2-inch pan. Press evenly and firmly in bottom of pan.
3. Beat cream cheese; add sugar and salt gradually and combine thoroughly. Beat in eggs one at a time. Pour mixture over Corn Flake Crumb crust.
4. Bake in moderate oven (375° F.) about 35 minutes or until center is set.
5. Drain pineapple, reserving juice. Combine small amount of the juice with cornstarch in saucepan; stir in remaining pineapple juice and lemon juice. Cook over medium heat until mixture boils, stirring constantly. Add pineapple and spread over cooled Pineapple Cheese Torte.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3458 Calories from Fat 1657

% Daily Value*

Total Fat 188 g289.3%

Saturated Fat 105.2 g526.2%

Trans Fat 0 g

Cholesterol 1351.6 mg450.5%

Sodium 3434.6 mg143.1%

Total Carbohydrates 408 g136%

Dietary Fiber 7.7 g30.8%

Sugars 257.9 g

Protein 53 g105.5%

Vitamin A 192.7% Vitamin C 79.4%

Calcium 45.9% Iron 196%

*Based on a 2000 Calorie diet

Pineapple Cheese Torte Recipe