Pineapple Pecan Cheesecake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Sugar,
2 tbsp: Cornstarch,
9 ounce: Crushed pineapple, heavy syrup
1 lbs: Cream cheese, softened
3: Eggs,
3/4 cup: Milk,
1 tsp: Vanilla,
1/2 cup: Pecans, chopped
1/4 cup: Frangelica,
Directions:
NOTES : Pineapple filling: Blend 1/2 cup sugar with cornstarch in the
crushed pineapple. Cook over medium heat, stirring constantly until thick
and clear...let cool
Cheese filling: Blend cream cheese with 3/4 cup of sugar. Add eggs one at a
time and blend well. Blend in milk, vanilla, and Frangelica.
Crust: Use a standard graham cracker crust in a springform pan, or a pie
crust.
Spread cooled pineapple mixture over crust, then pour the cream cheese
mixture in. Sprinkle the pecans over the top and bake at 325 degrees for
about an hour. Do the good ole toothpick test to determine when done.
Recipe by: Rick
Posted to recipelu-digest by LSHW on Mar 22, 1998
Source from luhu.jp
crushed pineapple. Cook over medium heat, stirring constantly until thick
and clear...let cool
Cheese filling: Blend cream cheese with 3/4 cup of sugar. Add eggs one at a
time and blend well. Blend in milk, vanilla, and Frangelica.
Crust: Use a standard graham cracker crust in a springform pan, or a pie
crust.
Spread cooled pineapple mixture over crust, then pour the cream cheese
mixture in. Sprinkle the pecans over the top and bake at 325 degrees for
about an hour. Do the good ole toothpick test to determine when done.
Recipe by: Rick
Posted to recipelu-digest by LSHW
Source from luhu.jp
Tags
Desserts