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
PINEAPPLE GLAZE
1 cn (8.75-oz) crushed pineapple;
-undrained
1/2 c Sugar
3 tb Cornstarch
1 Beaten egg
1 tb Butter
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,
Yields
10 Servings