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Tropical Cheesecake




Source of Recipe


Eagle Brand®


List of Ingredients




1 1/4 cups graham cracker crumbs
1/2 cup flaked coconut, toasted
1/2 cup nuts, toasted and finely chopped
2 tablespoons light brown sugar
1/4 cup margarine or butter, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/4 cup frozen orange juice concentrate, thawed
1 (20-ounce) can juice-pack crushed pineapple, well drained, reserving 1/2 cup juice
1 (8-ounce) container sour cream
2 tablespoons granulated sugar
1 teaspoon cornstarch


Recipe



Preheat oven to 300º.
Combine crumbs, coconut, nuts, brown sugar and margarine; press firmly on bottom and halfway up side of 9-inch springform pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and juice concentrate; mix well. Stir in 3/4 cup pineapple.
Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set; spread top with sour cream. Bake 5 minutes longer. Cool.
Meanwhile, in small saucepan, combine granulated sugar and cornstarch; mix well. Gradually add reserved pineapple juice then remaining pineapple.
Over low heat, cook and stir until thickened. Cool. Spread over cheesecake. Chill. Just before serving, remove side of springform pan. Garnish as desired. Refrigerate leftovers.