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Pineapple Cheese Torte

American.foodie's picture
Ingredients
  Corn flakes/1 cup corn flake crumbs 4 Cup (64 tbs)
  Soft butter/Margarine 1⁄3 Cup (5.33 tbs)
  Firmly packed brown sugar 2 Tablespoon
  Cream cheese 11 Ounce, softened (1 8-oz. package and 1 3-oz. package)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Eggs 4
  Canned pineapple tidbits 13 Ounce (1 can, 1 3/4 cups)
  Corn starch 1 Tablespoon
  Lemon juice 2 Tablespoon
Directions

1. If using Com Flakes, crush into fine crumbs.
2. Combine Corn Flake Crumbs, butter and sugar in 8 x 8 x 2-inch pan. Press evenly and firmly in bottom of pan.
3. Beat cream cheese; add sugar and salt gradually and combine thoroughly. Beat in eggs one at a time. Pour mixture over Corn Flake Crumb crust.
4. Bake in moderate oven (375° F.) about 35 minutes or until center is set.
5. Drain pineapple, reserving juice. Combine small amount of the juice with cornstarch in saucepan; stir in remaining pineapple juice and lemon juice. Cook over medium heat until mixture boils, stirring constantly. Add pineapple and spread over cooled Pineapple Cheese Torte.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cheese

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