Saturday, March 19, 2011
Pineapple Cheesecake Parfait's
This recipe is an adaptation of one I found in a segment in the Food Network Magazine called "10 Minute Desserts" in which they layered a cream cheese mixture with pears, ginger graham cracker crumbs. My version takes longer than 10 minutes, but it is definitely worth the wait. If you make it before you make your dinner, it should be ready when just in time.
Cook Time: 40 minutes
2 8 ounce packages cream cheese or neufatchel cheese - softened
3 tbs half n' half
1/4 cup sugar
1/2 tsp vanilla
1/2 graham cracker crumbs
2 1/2 cups fresh or frozen pineapple chunks
1/8 tsp cinnamon
1/8 tsp nutmeg
2 tbs butter
1/4 cup brown sugar
In a small saucepan on med-low heat melt butter. Stir in sugar, cinnamon and nutmeg. Mix well then add pineapple making sure to coat all pieces with syrup. Let simmer for about 10 minutes stirring occasionally. Pour into a bowl and let cool in fridge about 30 minutes.
In a medium sized bowl blend cream cheese, sugar, half n half and vanilla until smooth and creamy.
Take 4 parfait dishes or wine glasses. Sprinkle 1 tablespoon graham cracker crumbs into the bottom of each dish; reserve remaining amount for the topping. Add in a large spoonful of the cream cheese mixture, then a large spoonful of pineapple (make sure to drain as much juice from the pineapple as possible before spooning it in). Repeat layers with pineapple and cream cheese. There should be two layers of each and just enough cream cheese for a small dollop on top. Drizzle a tablespoon or so of the pineapple juice over each parfait and sprinkle the remaining crumbs evenly over the parfaits. Serve and enjoy.