VIDEO: Grilled Pineapple Habanero Cheesecake
Grilled Pineapple Habanero Cheesecake
This easy cheesecake recipe packs a huge amount of flavor, thanks to the Croix Valley Pineapple Habanero BBQ & Wing Sauce. The cracker crust and fresh grilled pineapple complete the flavor and will leave your guests wanting more.
- Author
- Damon Holter
- Category
Desserts
Ingredients
- 1 box vanilla wafers
- ½ cup sugar
- 2 tablespoons ground cinnamon
- 1 stick butter (at room temperature)
- 2 pounds cream cheese
- ½ cup sugar
- ½ cup sour cream
- 4 eggs, plus 2 yolks
- ½ cup Croix Valley Pineapple Habanero BBQ & Wing Sauce
- 1 pineapple
- ½ cup Croix Valley Pineapple Habanero BBQ & Wing Sauce
- Spray Oil
Directions
- Preheat grill to 350°. Spray spring form pan with cooking oil.
- In a food processor, pulse the wafers, sugar, and cinnamon until completely combined. Work the butter into the mix until crumbly. Please uniformly into the spring form pan. Place on grill for 5 minutes.
- In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy. Add the sour cream and mix well. Add the eggs and yolks one at a time. Mix well and scrape down the sides before adding the next egg. Add the Croix Valley Pineapple Habanero BBQ & Wing Sauce.
- Pour into the pan with the crust, stopping ½ inch from the top of the pan. Back for 30 minutes, or until an inserted toothpick comes out clean.
- Peel, core and slice the pineapple into thick slices. Spray both sides of the slices with oil and grill until grill marks appear, turning as needed. Remove from grill and dice.
- Allow cheesecake to cool. Top with diced pineapple and Croix Valley Habanero BBQ & Wing Sauce.
