Pineapple Cheesecake Cups Recipe
Ingredients
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Unsweetened pineapple juice | 1 1⁄2 Cup (24 tbs) | |
| Grated lemon peel | 1⁄4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Cream cheese | 8 Ounce, softened (1 Package) | |
| Eggs | 2 | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Vanilla | 1⁄2 Teaspoon | |
| Pecans | 1⁄3 Cup (5.33 tbs), sliced |
Nutrition Facts
Serving size: Complete recipe
Calories 2255 Calories from Fat 1070
% Daily Value*
Total Fat 123 g189.1%
Saturated Fat 51.7 g258.4%
Trans Fat 0 g
Cholesterol 683.7 mg227.9%
Sodium 1408.3 mg58.7%
Total Carbohydrates 266 g88.7%
Dietary Fiber 5.4 g21.5%
Sugars 220.4 g
Protein 35 g70.3%
Vitamin A 70.3% Vitamin C 288.7%
Calcium 48.8% Iron 28.7%
*Based on a 2000 Calorie diet
Directions
Cook and stir till thick and clear.
Add peel and lemon juice.
Pour into six 6 ounce custard cups.
Cheesecake Layer: To cream cheese, add eggs, one at a time, beating smooth after each.
Add sugar and salt.
Stir in milk and vanilla.
Spoon over Pineapple Layer.
Sprinkle with pecans.
Bake in slow oven (325°) 25 minutes or till set around edge.
Cool.
Chef
