You are here

Pineapple Cheesecake

The.french.connection's picture
Ingredients
For crust
  Eggs 3
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Lemon rind strip 1
  Sour cream 1 Cup (16 tbs)
  Cream cheese 8 Ounce, softened (1 Package)
  Canned crushed pineapple 8 1⁄4 Ounce, drained (1 Can)
Directions

Reserve 2 tablespoons Quick Crust mixture for topping.
Press remaining mixture into bottom and about 2 inches up sides of greased 8-inch springform or round layer-cake pan at least 2 1/2 inches deep.
Chill thoroughly.
Heat oven to 325°F.
Put eggs, sugar, vanilla, lemon rind, and sour cream into blender container.
Cover; blend at high speed about 10 seconds.
While blender is running, tip center cap and add cream cheese gradually; blend until smooth.
If necessary, stop blender during processing and push ingredients toward blades with rubber spatula.
Add pineapple to smooth cream cheese mixture in blender container, blend 5 seconds.
Pour into crumb-lined pan.
Sprinkle reserved 2 tablespoons crumb mixture over top.
Bake about 55 minutes, or until set in center.
Filling will be soft but will firm as cake cools.
Store in refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

Rate It

Your rating: None
4.12857
Average: 4.1 (21 votes)