Tropical Cheesecake. Recipe
A tropical flavored cheesecake.
Ingredients
| Crust. | ||
| 2 packages of honey graham crackers, crushed into crumbs. | ||
| 6 tablespoons of butter or 3/4 of a stick of butter, melted. | ||
| 1 heaping tablespoon of sugar. | ||
| Pineapple rings | 1/2 Can (10oz) (Filling.) | |
| Base. | ||
| Sour cream | 8 Ounce (Filling.) | |
| 16 oz. of cream cheese that is two 8 oz. blocks of cream cheese, at room temp or softened in the microwave. | ||
| Eggs | 2 Small (Filling.) | |
| Sugar | 3/4 Cup (16 tbs) (Filling.) | |
| 1 tablespoon of vanilla flavoring or extract. | ||
| 1 tablespoon of pineapple flavoring. | ||
| Chocolate frosting | 1 Can (10oz) (Topping.) | |
| 2 teaspoons of cherry or orange flavoring. | ||
| Shredded coconut. | ||
Directions
Mix the graham cracker crumbs with the sugar after which mix with the butter. Press in the bottom of a 10-inch springform pan. Remember to spray pan with non-stick spray or grease with butter and dust with flour to keep the cake from sticking. Put pan with just the crust into the oven at 325 for 10-15 minutes. Place pineapple rings on top of crust after you remove it from the oven. Beat eggs for about 2 minutes or until they are thick and a lite yellow color. Mix in 3/4 cup of sugar and 1 tablespoon vanilla. Set aside for now. Beat the cream cheese until smooth. Blend in the sour cream. Blend in 1 tablespoon of pineapple flavoring. Blend in the egg mixture. Pour into pan on top of the pineapple rings. Bake in oven at 325 for 35-45 minutes. Chill in fridge for 5-24 hours. Warm the chocolate frosting in microwave, just enough to soften it. Mix either cherry or orange flavoring into the frosting. Frost the cake and sprinkle some shredded coconut on top. Enjoy!
Chef
