Ultimate pineapple cheesecake

Yield: 10 Servings

Measure Ingredient
1 cup Graham cracker crumbs
2 tablespoons Sugar
¼ cup Butter; melted
3 packs (8-oz) cream cheese; softened
1 cup Sugar
4 \N Eggs
1 tablespoon Vanilla
¼ teaspoon Salt
1 can (8.75-oz) crushed pineapple; undrained
½ cup Sugar
3 tablespoons Cornstarch
1 \N Beaten egg
1 tablespoon Butter


From: llburnet@... (Lesley Burnette) Date: Tue, 12 Oct 1993 15:36:19 GMT From:Southern Living.

Combine crumbs, 2 TBS sugar, butter. Mix well, press in bottom of 9 inch springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 c. sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings.

Pineapple Glaze: Drain, reserve juice of pineapple. Add water to juice to make ½ cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate. Yield: 1½ cups.



From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Similar recipes