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Pineapple Cheesecake Recipe

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This recipe for Pineapple Cheesecake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust;
2 c flour
1/2 c sugar
3/4 c butter
2 egg yolks
1 tsp vanilla
Pineapple filling;
3 tbsp sugar
1 tbsp cornstarch
Pineapple Juice from drained pineapple
Cake
5 (8oz) cream cheese, softened
1 3/4 c sugar
3 tbsp flour
1 tsp vanilla
5 eggs
2 egg yolks
3/4 c heavy cream
1 can (1lb,4oz) sliced pineapple

Directions:
Directions:
Crust:
Combine flour and sugar in a medium size bowl. Cut in butter with pastry blender until mixture is crumbly. Add 2 slightly beaten egg yolks and vanilla. Mix lightly with a fork just until pastry holds together and leaves side of bowl clean; chill
Pineapple Filling; Combine 3 tablespoons sugar and 1 tablespoon cornstarch to 1 cup of the pineapple liquid. Cook until thick. cool completely. Pat 1/3 of the chilled cookie crust dough evenly over the bottom of a 10 inch springform pan. Bake in preheated hot oven 400 for 8 minutes or until crust is lightly browned; cool on wire rack. Pat remaining cookie crust dough evenly onto side of pan; chill. Reset oven to very hot 475. Beat cream cheese, sugar flour and vanilla in a large bowl with electric mixer at medium speed until smooth and fluffy. Beat in eggs and egg yolks, one at a time, until mixture is well blended. Stir in 1/4 cup of the heavy cream. Spoon pineapple filling evenly onto crust. Then pour cheese mixture over it. Bake in 475 oven for 12 minutes. Lower oven temperature to 250. Bake 1 1/2 hours longer. Turn off oven; let cake remain in oven for 1 hour. Remove from oven; cool on wire rack. Release and remove side of pan. Drain pineapple rings. Arrange on top of cheesecake in an overlapping circle. Whip remaining 1/2 cup heavy cream. Pipe onto cake.

 

 

 

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