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CLASSIC PINEAPPLE CHEESECAKE




Source of Recipe


Internet


List of Ingredients




CRUST:
1-1/2 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
1/4 cup sugar

FILLING:
1 can (20 ounces) crushed pineapple in juice
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla extract
4 eggs

TOPPING:
2 cups sour cream
2 tablespoons sugar
1 can (8 ounces) sliced pineapple, drained
Maraschino cherries


Recipe



In a bowl, combine crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. springform pan. Set aside. Drain pineapple very well, reserving 2 tablespoons pineapple juice. In a mixing bowl, beat cream cheese, sugar, vanilla and eggs until well blended. Add pineapple and mix well. Pour over crust. Bake at 350° for 45 minutes or until almost set. Remove cheesecake from oven; increase oven temperature to 450°.

Meanwhile, stir together sour cream, sugar and reserved pineapple juice. Pour over cheesecake and spread evenly. Bake 5 minutes longer to set topping. Turn oven off and leave oven door ajar. Allow cheesecake to cool to room temperature in oven. Carefully run a knife around the edge of pan to loosen. Refrigerate overnight. Remove sides of pan. Garnish as desired with sliced pineapple and cherries.

Yield: 12 servings.