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    You are in: Home / Breakfast / Pineapple Cheesecake Danish Recipe
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    Pineapple Cheesecake Danish

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 09, 2013

      Beautiful! I went ahead & used the full 8 oz of cream cheese, omitted the spices & added a bit of lemon juice to the cream cheese as I am a traditionalist with my cheesecake filling. I found that brushing both the pastry & the cream cheese filling helped to contain it a little better. I also covered them with foil 10 minutes into baking, otherwise the pastry would've burned. Lastly, I sprinkled with toasted coconut instead of the glaze, they looked so pretty. Thanks so much for sharing, it put the leftover pineapple from the Cheesecake Factory Carrot Cake Cheesecake to good use and we will be making these again for sure!***Update*** we decided that the danish needed a glaze afterall, so I made a quick citrus glaze and it really seemed to round out the pastry flavors. I may have drained my pineapple a bit too well, as it seemed a little dry, so next time I'll take that into consideration.

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    • on July 23, 2011

      Delicious! I have made these a few times now. The first time I made as written except reduced the cardamom to 1/4 teaspoon and omitted the glaze. Very good as written, however, I have since cheated a bit and instead of making the pineapple topping, I have used purchased pineapple preserves which makes this recipe a breeze to put together. I have also used both plain cream cheese and pineapple cream cheese on different occasions and both are very good. They are addicting...very hard to only eat one! Thanks for sharing the recipe.

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    • on June 07, 2010

      This recipe is really close to the one that I fell in love with. It was made by Chef Pierre at the original MGM in Las Vegas, NV which would probably be about 1980. (Yes, the one that caused all the changes in hotel construction.) These are so easy to make, they will be made often. Thnx for sharing your recipe, ev. Made for the Voracious Vagabonds of ZWT 6.

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    • on June 05, 2010

      Ecellent! I am not much of a baker or pastry chef and even I didn't mess these up. LOL I did use the cream cheese and also used pineapple that was already crushed. I did use the glaze, but I think they would also be delish without. Thanks for posting, Ev. Made for ZWT6.

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    • on June 05, 2010

      I used crushed pineapple to save a step. I only baked mine for 15 minutes & they turned out perfectly. We felt these were sweet enough without the glaze so we left it off. Made for ZWT6 - No-Nonsense Nibblers

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    • on September 15, 2009

      Delicious pastries! Every ingredient is well placed & contributes to the end product. The spices in the cheescake filling are such a nice touch! I also liked that they are easily assembled from items usually on hand. Thank you for sharing your recipe! Made for Hidden Gems '09.

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    Nutritional Facts for Pineapple Cheesecake Danish

    Serving Size: 1 (1018 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 265.9
     
    Calories from Fat 87
    32%
    Total Fat 9.6 g
    14%
    Saturated Fat 4.7 g
    23%
    Cholesterol 58.3 mg
    19%
    Sodium 201.1 mg
    8%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 1.6 g
    6%
    Sugars 22.9 g
    91%
    Protein 4.5 g
    9%

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