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 |
PINEAPPLE GLAZE
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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