Pineapple Cheesecake Recipe
Ingredients
| Quick Crust | ||
| Eggs | 3 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| 1 thin strip lemon rind | ||
| Sour cream | 1 Cup (16 tbs) | |
| Cream cheese | 1 , softened | |
| Crushed pineapple | 1 Can (10oz), drained | |
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.
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.
Chef
