Yield: 10 Servings
|1 cup||Graham cracker crumbs|
|¼ cup||Butter; melted|
|3 packs||(8-oz) cream cheese; softened|
|1 can||(8.75-oz) crushed pineapple; undrained|
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.
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