On the Grill

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I’ve still got cheesecake on the brain from the April’s Daring Bakers Challenge, despite trying to purge my seemingly insatiable need to whip cream cheese with a count of four since March. This time, I experimented with pineapple.

I’m severely dedicated to pineapple; and there is nothing quite so enchanting to me as grilled pineapple.

Cheesecake: Hawaiian
Crust: Coconut Cookie


Crust:
¼ cup crushed Nilla Wafers
¼ cup crushed Rice Krispies
¼ cup graham cracker crumbs
3 teaspoons sugar
2 teaspoons butter
Press into bottom of 9″ springform pan
Bake at F325° for 7 minutes
Sprinkle layer of shredded coconut over crust, and cook for additional 2 minutes

Cheesecake:
24oz. cream cheese
½ granulated sugar
½ brown sugar
Whip together until smooth

Add:
3 egg yolks, one at a time
Juice from 16oz. can of pineapple slices, or approx 2 cups
1 teaspoon vanilla extract

Whisk 3 egg whites to soft peaks, fold into batter

Pour over crust and bake at F250° for 65-80 minutes
Let cool in oven, heat off, for one hour
Run knife along edges of pan, before removing

Finalè:
Grill pineapple slices over briquettes and adorn cake


We enjoyed this cheesecake at the park with friends, and it was a sensory delight that mimicked our good feelings of warm friendship, uninhibited conversation and liberating play.

P.S. Don’t forget to vote for me at the BlogLuxe Awards, Tastiest Blog!

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  1. KIRK WOULD FLIP OVER THIS RECIPE! OOH MY GOSH! IT LOOKS AND SOUNDS DIVINE! OOH I LOVE LOVE LOVE GRILLED PINEAPPLE! mmm good! you are amazing!!! soo sweet!

  2. I think I put on 10 pounds just reading about about a couple of cheesecakes. The Pineapple on the Grill sounds so yummy I have to try it.
    Everything looks soooo good! Great Job. Brent

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