Hawaiian cheesecake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pack | GRAHAM CRACKERS, crushed |
| ⅓ | cup | SUGAR |
| 6 | tablespoons | BUTTER, melted |
| 1 | large | Can PINEAPPLE, crushed |
| Mix and pat into bottom and sides of springform pan. Top | ||
| With 1 large can of drained, crushed pineapple. Freeze. | ||
| FILLING | ||
| 32 | ounces | CREAM CHEESE, unwrapped and warmed |
| In micro 2 minutes | ||
| ¾ | cup | SUGAR |
| 5 | JUMBO EGGS, shelled and warmed in microwave | |
| 25 | Seconds | |
| 1 | teaspoon | VANILLA |
| ½ | cup | HEAVY CREAM |
| ¼ | cup | CORNSTARCH |
| 2 | teaspoons | ORANGE PEEL, grated |
| Beat cheese until light. Add sugar and beat again. Add | ||
| Eggs one at a time, beating after each. Mix in remaining | ||
| Ingredients. | ||
| Bake in a 350 degree preheated oven with a pan of water on | ||
| The bottom shelf (cake on middle shelf) for 1 hour or until | ||
| Cake is firm on edges and still soft in middle. Run knife | ||
| Around edge and cool 30 minutes. | ||
| TOPPING | ||
| 1½ | cup | SOUR CREAM |
| 1 | tablespoon | SUGAR |
| 1 | cup | COCONUT |
| 2 | Drops YELLOW FOOD COLORING (optional) | |
| ½ | cup | GRAPES |
| 1 | can | MANDARIN ORANGES, drained |
Directions
** CRUST