Name: Pineapple Pecan Cheesecake
Ingredients: 1 1/4 c Sugar; 2 tb Cornstarch; 9 oz Crushed pineapple; heavy syrup; 1 lb Cream cheese; softened; 3 Eggs; 3/4 c Milk; 1 ts Vanilla; 1/2 c Pecans; chopped; 1/4 c Frangelica

What a contrast outside the city of Jerusalem that day! On the one hand, redemption is being purchased for those God would redeem; on the other hand, the soldiers mark time by playing their tired games, waiting for the ordeal to be over. Those who love Jesus are in grieving despair; those who hate Him are in a mood of spiteful rejoicing. Heaven hovers over the cross, waiting for the payment of our sin to be made. But hell is there, too, with its cruelty, indifference and darkness.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts	8	Servings

INGREDIENTS

1 1/4	c	Sugar
2	tb	Cornstarch
9	oz	Crushed pineapple; heavy syrup
1	lb	Cream cheese; softened
3		Eggs
3/4	c	Milk
1	ts	Vanilla
1/2	c	Pecans; chopped
1/4	c	Frangelica

INSTRUCTIONS

NOTES : Pineapple filling: Blend 1/2 cup sugar with cornstarch in the
crushed pineapple. Cook over medium heat, stirring constantly until thick
and clear...let cool
Cheese filling: Blend cream cheese with 3/4 cup of sugar. Add eggs one at a
time and blend well. Blend in milk, vanilla, and Frangelica.
Crust: Use a standard graham cracker crust in a springform pan, or a pie
crust.
Spread cooled pineapple mixture over crust, then pour the cream cheese
mixture in. Sprinkle the pecans over the top and bake at 325 degrees for
about an hour. Do the good ole' toothpick test to determine when done.
Recipe by: Rick
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 22, 1998

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