One of my staff loves cheesecake, especially, pineapple cheesecake. She even made up a song, “Ode to Cheesecake” and has left it as a message on my voice mail, when she wants me to bake her one. Some times I make it with a coconut crust, otherwise I make a simple graham cracker crust. I have included the recipes for both crusts, so you can choose which one you want to use. Ruth, this is for you……….
Graham cracker crust
1 1/3 cup crushed graham crackers
1/4 cup melted butter
2 tablespoons sugar
Mix all ingredients together with a fork. Pour into an 8 inch spring-form pan. Press crumb mixture evenly on the bottom and about 1 inch up the sides. Bake 10 minutes in a 325 degree oven. Cool
4 tablespoon soft butter
6 cups, sweetened shredded coconut
Mix ingredients well. Press evenly on bottom on 8 inch spring-form pan and about 1 inch up the sides. Bake at 350 degrees for about 10 minutes. Cool.
3 (8 oz.) packages of cream cheese, softened
3/4 cup sugar
3/4 cup brown sugar
16 oz. can of crushed pineapple, drained
1/4 cup whipping cream
5 large eggs
Beat cream cheese at medium speed until creamy, gradually add sugars, beating well. Add pineapple and cream and beat well until blended. Add eggs, one at a time, beating after each. Pour batter into prepared pan. Bake at 325 degrees for 1 hours and 35 minutes. Remove from oven. Let cheesecake cool to room temperature in pan on wire rack. Cover and chill for at least 8 hours. Carefully remove sides of spring-form pan. Can serve with additional crushed pineapple on top or whipped cream.