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Pineappple Cheesecake Recipe


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     Pineappple Cheesecake

Category   Desserts - Breads
Sub Category   None

1 package of Petitki
1 1/2 tbsp. sugar
3 tbsp. melted butter
3 (8 oz) cream cheese
3/4 c. sugar
4 eggs
1 (15 oz) crashed pineapple (keep 1/4 c. juice)
1 tbsp. lemon juice
1/4 c. sugar
1 1/2 c. sour cream
1/2 tsp. vanilla extract

Preheat oven to 325 degrees. Place parchment paper over the bottom of a 10 inch springform.
Combine cookie crumbs, 1 1/2 tbsp. sugar, and melted butter. Press into bottom and halfway up sides of the springform pan. Set aside.
Beat cream cheese and 1 cup of sugar until well combined. Add eggs one at a time beating well after each addition. Drain pineapple, reserving 1/4 cup liquid. Stir pineapple and lemon juice into the cheesecake mixture. Spoon into crust. Bake cheesecake for 1 hour. Cool thoroughly.
Combine reserved pineapple juice and 1/4 cup of sugar. Cook over medium heat until the sugar dissolves. Cool thoroughly. Stir in sour cream and vanilla. Spread over cooled cheesecake. Chill well before serving.

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