Dessert
(Cheesecake
)
Pineapple Orange Cheesecake
Contributor: Deb
1 1/2
cups
shortbread pecan cookies
15 cookies crushed
1/4
cup
butter
melted
3
8 oz pkgs
Cream Cheese
softened
3
eggs
1 1/2
cups
sugar
2
tsp
vanilla
ORANGE PINEAPPLE GLAZE
1 1/4
cups
Orange Juice
3/4
cup
crushed pineapple
in heavy syrup
2 1/2
Tbsp
cornstarch
3/4
cup
sugar
GARNISHES:
whipped topping
pecans
chopped
Spray the bottom and sides of a 9” spring form pan with non-stick cooking spray, set aside. Mix cookie
crumbs and melted butter together. Press crumbs on the bottom of the spring form pan. Bake 8 to 10
minutes; until lightly brown. Remove from oven; set aside. Turn oven down to 300F. Beat cream cheese in a
large mixing bowl or food processor until smooth. Add sugar gradually, beating until fluffy. Add vanilla. Beat in
1 egg at a time. Once mixture is silky smooth, pour mixture over cookie crumbs. Bake until center is firm,
about 1 hour. Cool to room temperature. Refrigerate at least 3 hours before serving. To prepare glaze: In a
2-quart saucepan, mix together the sugar and cornstarch. Gradually stir in the orange juice and pineapple
until smooth. Over medium heat, bring to a boil, stirring constantly, mixture will become thickened. Boil for 1
minute. Remove the pan from the heat and cool completely. Glaze is best at room temperature for serving.
To Serve: loosen edge of cheesecake with a knife before removing the side of the spring form pan. Cut into
12 slices; top with orange pineapple glaze, sweetened whip cream and pecans.
Edition: 5