It’s our last Saturday in our downtown San Diego loft. My kitchen is empty but I made this recipe last weekend and I’m telling you it’s AMAZING!
I love cheesecake but in my mind and belly, this is the one to beat! I tried it for the first time at Derek’s aunt’s house on Christmas and I managed to squeeze the recipe out of her. ;)
One last thing…don’t think this is just good for dessert because I loved it for dinner!
Pineapple Cheesecake (Pat Van Winkle of Anaheim Hills, California
Bottom of Cheesecake
2 8oz. packages of cream cheese
3/4 c. sugar
1/2 tsp. vanilla
1 tbsp. lemon juice
2 graham cracker crusts
Preheat oven to 375. Beat the cream cheese, adding one egg at a time. Add in sugar, vanilla and lemon juice. Put in graham cracker crusts. Bake for 20 minutes at 375.
Top of Cheesecake
1/2 pint of sour cream
1 tsp. vanilla
3 tsp. sugar
1 can crushed pineapple, drained
Remove cheesecakes from oven. Set temperature to 350. Mix sour cream, vanilla, sugar and pineapple together and add to the top of the cheesecakes. Sprinkle crushed graham crackers on top. Bake for 12 minutes at 350.
Refrigerate for two hours and enjoy!