Pineapple Cheesecake

The following recipe was shared at my Caribbean dinner event. You can read about it and get additional Caribbean recipes from the event HERE.

Pineapple Cheesecake
shared at the event by Susan
recipe HERE

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
24 ounces cream cheese, softened
1 cup sugar
4 eggs
1 tablespoon vanilla
1/4 teaspoon salt

—–Pineapple Glaze—–
8 3/4 ounces crushed pinapple, undrained
1/2 cup sugar
3 tablespoons cornstarch
1 egg, beaten
1 tablespoon butter

Combine crumbs, 2 T sugar, butter. Mix well, press in bottom of 9 inch springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 c. sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings. Pineapple Glaze: Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate. Yield: 1 1/2 cups.

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