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| PINEAPPLE CHEESECAKE | |
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2 c. graham cracker crumbs 1 1/2 tbsp. sugar 3 tbsp. melted butter 3 (8 oz.) cream cheese 1 c. sugar 4 eggs 1 (8 1/4 oz.) can crushed pineapple, drained (keep 1/4 c.) 1 tbsp. lemon juice 1/4 c. sugar 1 1/2 c. sour cream 1/2 tsp. vanilla extract Combine graham cracker crumbs, 1 1/2 tablespoons sugar, melted butter. Mix well. Press into bottom and halfway up sides of 10 inch springform pan. Set aside. Beat cream cheese, 1 cup sugar. Add eggs one at a time beating well after each addition. Drain pineapple, reserving 1/4 cup liquid. Stir pineapple, lemon juice into cheese mixture. Spoon into crust. Bake cheesecake 1 hour at 325 degrees. Cool thoroughly. Combine reserved pineapple juice, 1/4 cup sugar. Cook over medium heat until sugar dissolves. Cool thoroughly. Stir in sour cream and vanilla. Spread over cooled cheesecake. Chill well before serving. | |
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1. 3 tbsp melted butter for 2 c of graham crumbs, is nowhere near enough butter. Next time I'll use what other recipes call for - 1/4 c melted butter.
2. I'd double the topping next time. It absolutely "made" the cheesecake.
Fantastically tasty.