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Pineapple Cheesecake with Golden Oreo Crust

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Pineapple Cheesecake with Golden Oreo Crust

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.

Pineapple Cheesecake with Golden Oreo Crust

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.


Pineapple Cheesecake with Golden Oreo Crust

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Pineapple Cheesecake with Golden Oreo Crust
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4 from 1 vote

Pineapple Cheesecake with Golden Oreo Crust

Pineapple Cheesecake with Golden Oreo Crust. Delicious no bake pineapple cheesecake with a unique Golden Oreo Cookie Crust.
Course Dessert
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings 10 Servings

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.
    Pineapple Cheesecake with Golden Oreo Crust by 3glol.net
  • 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.
    Pineapple Cheesecake with Golden Oreo Crust by 3glol.net
  • Fold in the pineapple pie filling.
    Pineapple Cheesecake with Golden Oreo Crust by 3glol.net
  • Spoon cream cheese mixture into your springform pan/deep pie dish/cake pan. Even out.
    Pineapple Cheesecake with Golden Oreo Crust by 3glol.net
  • 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.

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