Reviewed: Jun. 13, 2011

not bad, but crust is way too thick. next time, I'll halve the flour and the bake time.

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Cooking Level: Expert

Reviewed: Jun. 8, 2011

This was really good. I ended up doubling the topping recipe, so there was more pineapple. And I did use cornstarch instead of flour in the topping. Had a girls get together and everyone loved it.

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Jackie

Reviewed: Jan. 13, 2011

Great light dessert

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Lillian

Reviewed: Nov. 6, 2010

this is the best pineapple cheesecake i ever had

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deedee

Reviewed: Oct. 17, 2010

Yum, I didn't make bars but combined this recipe with the Pineapple Cheesecake recipe to make it more like a pie. Used a pre-maide crust and it was delicious!!! Used 3 8oz cream cheese packages for a 9 oz grahamcracker crust.

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Reviewer:

nyurt515

Reviewed: Oct. 1, 2010

The filling and the topping were both excellent, but I found the crust to be too thick and floury-tasting. I will make this again, but will probably try a graham cracker crust with a layer of sliced almonds.

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Reviewer:

Sarah

Cooking Level: Expert

Home Town: Lugoff, South Carolina, USA

Living In: Fairfax, Virginia, USA

Reviewed: Aug. 14, 2010

Delish!! Couple Notes: I used cornstarch and 1 cup of whip cream in the topping. That amount worked perfectly to cover a 9*13 pan. I didn't have almonds; I substituted finely chopped walnuts. Guests requested that next time, I use graham cracker crust; that sounds just as good, though I liked the taste of the regular crust. The cheesecake flavor is very mild; the topping has more of a pineapple sweetness-- it definitely keeps the dessert very light and not overwhelming. The layers were distinct enough for me, though it tastes so good I'm tempted to double the recipe. (It's almost gone as I write this!)

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Reviewer:

MllePandora

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: San Pedro, California, USA

Reviewed: Jun. 8, 2010

I only made the filling, put it into a ready made graham cracker crust and topped it with some drained crushed pineapple mixed with a couple of tablespoons of brown sugar...loved it! A very nice, creamy pineapple dessert.

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Reviewer:

CRISSY MARAS

Cooking Level: Intermediate

Reviewed: Apr. 26, 2010

I love this cheesecake. I used chopped walnuts the first time and chopped almonds the 2nd time....both were great. I reduced the flour a little the 2nd time that I made it. I also used Cool Whip instead of whipping cream.

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