Pineapple Cheesecake


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


Coconut Crust

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.


Pineapple Cheesecake

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.


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