Mama Mangia
Super Moderator
ULTIMATE PINEAPPLE CHEESECAKE
1 cup graham cracker crumbs
2 Tbsp. sugar
1/4 cup butter, melted
3 8oz pkg cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp. vanilla
1/4 tsp. salt
Combine crumbs, 2 T 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
1 (8 3/4 oz) can crushed pinapple, undrained
1/2 c. sugar
3 T. cornstarch
1 beaten egg
1 T. butter
Drain, reserve juice of pineapple. Add water to juice to make 1/2 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: 1 1/2 cups.
1 cup graham cracker crumbs
2 Tbsp. sugar
1/4 cup butter, melted
3 8oz pkg cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp. vanilla
1/4 tsp. salt
Combine crumbs, 2 T 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
1 (8 3/4 oz) can crushed pinapple, undrained
1/2 c. sugar
3 T. cornstarch
1 beaten egg
1 T. butter
Drain, reserve juice of pineapple. Add water to juice to make 1/2 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: 1 1/2 cups.
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