The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Pineapple Cheesecake Dreams

I love this dessert! It is simple, light and perfect for the spring time. The crust almost falls about in your mouth and the filling and topping are both so light and airy, you will not believe how much flavor this has. Just the topping itself is enough to make this dessert! Actually, if you like, you can totally make just the topping and call it a “mousse” or even a “frosting” or “filling” for your favorite cake. Yes, it is really that delicious. I mean, how bad could pineapple jam and Cool Whip be together? Ha! 

Years ago, you could find a dessert very similar to this at “Roselyn Bakery”. It needs to be kept chilled, so keep that in mind before making it. Leftovers of this dessert can be kept, covered and chilled, for several days. You could also, as with any other recipe, play around with this and use your favorite jam instead of the pineapple. Just about anything would be good here, I just have found that pineapple is really different and delicious. There is also something “cooling” about it too when you are eating it. 

Pineapple Cheesecake Dreams

For the crust…
1 cup white all-purpose flour
4 tablespoons unsalted butter, melted
1/2 cup confectioner’s sugar

For the filling…
14 oz cream cheese, softened
1/4 cup white granulated sugar
1 large egg

For the topping…
1 cup pineapple jam
Container of Cool Whip

Start by preheating your oven to 400 degrees F. Spray a 9×13-inch pan with non-stock cooking spray containing flour.

In a large bowl make the crust by combining the white all-purpose flour, melted unsalted butter and confectioner’s sugar. Pat evenly into the bottom of the prepared pan.

In a large bowl cream together the softened cream cheese, white granulated sugar and large egg to make the filling. Pour this evenly over the crust.

Bake in preheated oven 30 minutes.

Remove and allow to cool completely.

In a large bowl combine the pineapple jam with the Cool Whip. Spread evenly over the cheesecake. Cover and refrigerate.

Remove and cut into squares. Serve chilled.

Ask and Answer: I have been getting a few questions about the recipe on my website for bread pudding. It seems that people are curious as to if you can add raisins. You can. I left them out because I prefer mine without but you can totally add in anywhere from 1/4 of a cup to a full cup of raisins. Before adding them in, “plump” them by adding them to about 2 cups of the hottest water you have. Allow them to sit for about 30 minutes and then drain them to use.