Pineapple Cheesecake

Pineapple Cheesecake

Tips for making Cheesecake

2 c. graham cracker crumbs

1 1/2 tbsp. sugar

1/2 stick melted butter

1 cup sugar

4-8 ounce packages cream cheese, at room temperature

4 large eggs

1 can crushed pineapple, well drained

1 tablespoon lemon juice

1 tablespoon grated lemon rind

Preheat the oven to 325 degrees. Have a 10-inch springform pan ready.

Combine graham cracker crumbs, 1 ½ tablespoons sugar and the melted butter. Press firmly onto the bottom and halfway up sides of the springform pan; set aside.

Beat cream cheese at medium speed of electric mixer until light and fluffy. Gradually add sugar and beat well. Add eggs one at a time, beating well after each addition. Stir pineapple, lemon juice, and lemon rind into cheese mixture; scrape into prepared crust.

Bake cheesecake at 325 degrees for 1 hour and 15 minutes or until set. Cool thoroughly. Refrigerate overnight.

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