| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 2 | tb | Sugar |
| 1/4 | c | Butter; melted |
| 3 | pk | (8-oz) cream cheese; softened |
| 1 | c | Sugar |
| 4 | Eggs | |
| 1 | tb | Vanilla |
| 1/4 | ts | Salt |
| 1 | cn | (8.75-oz) crushed pineapple; undrained |
| 1/2 | c | Sugar |
| 3 | tb | Cornstarch |
| 1 | Beaten egg | |
| 1 | tb | Butter |
INSTRUCTIONS
PINEAPPLE GLAZE From: llburnet@lesley.b23b.ingr.com (Lesley Burnette) Date: Tue, 12 Oct 1993 15:36:19 GMT From:Southern Living. Combine crumbs, 2 TBS sugar, butter. Mix well, press in bottom of 9 inch springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 c. sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings. Pineapple Glaze: Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate. Yield: 1 1/2 cups. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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