Pineapple Cheesecake with Golden Oreo Crust
I made a Chocolate Peanut Butter Cheesecake with an oreo crust and it turned out amazing. So I thought I would try the crust again, but this time it’s Pineapple Cheesecake with Golden Oreo Crust. It was just as good as the first one. I love Oreos and I love cheesecake. Put those two together and BAM…Heaven.
Let me keep going with the awesomeness of this Pineapple Cheesecake with Golden Oreo Crust……It’s a “no bake”. Check. It’s has pineapple. Check. I used sweetened condensed milk in lieu of cool whip. Check. What’s not to love about this cheesecake? Nothing. That’s what.
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Rock on!
~Bobbi
Pineapple Cheesecake with Golden Oreo Crust
Equipment
- Springform Pan (can use pie dish)
- Stand Mixer/Hand Mixer
Ingredients
- 2 Cups Golden Oreo Cookies, crushed
- 6 Tbsp butter, melted
- 2 Pkg (8 oz) Cream Cheese, Softened
- 1 Can (14.5 oz) Sweetened Condensed Milk
- 1 Can (21 oz) Pineapple Pie Filling
- 1/4 Cup Graham Crackers, crushed
Instructions
- In a medium to large bowl, combine the crushed cookies and melted butter.
- Press the cookie mixture into a springform pan or deep pie dish. You could also use a square cake pan. Set aside.
- Blend cream cheese and sweetened condensed milk in a bowl, or stand mixer till creamy.
- Fold in the pineapple pie filling.
- Spoon cream cheese mixture into your springform pan/deep pie dish/cake pan. Even out.
- Sprinkle with the crushed graham crackers. Place in refrigerator for AT LEAST 4 hours to overnight. I prefer the overnight method. The cheesecake and crust will be a tad bit firmer.