Homemade Pineapple Cheesecake

Author: Rick Quatraro

Could you use a trip to the tropics right now? We all could, but for those that can't let's bring the tropics to us- a yummy pineapple cheesecake. Citrus flavored cheesecakes are quite tasty and are especially appealing as the temperature heats up. So as summer inches closer and the heat rises, why not make a fruity cheesecake? Plop some vanilla ice cream in a bowl and pour yourself a tall glass of iced tea and you've got yourself a treat. Want a truly tasty combination, try coconut ice cream with this cheesecake recipe. If you've never had coconut ice cream you are missing out, and none of that fake coconut flaky stuff, I mean flake-free, true coconut. It must be produced somewhere in southern Florida or imported from the Caribbean where you can access fresh coconuts within a stones throw.

Besides key lime cheesecake, pineapple cheesecake is my favorite. A key piece of equipment is a springfoam pan so if you don't have one make sure you stop by the store to pick one up, they are not that expensive, anywhere from $6-10. It will help you produce a variety of great cheesecake recipes from scratch in your future. This recipe today is the baked kind, not no bake. I do like a lot of no bake recipes, but in my opinion they don't beat the baked versions.

Once you complete this tantalizing treat you will only have to decide whether to eat it yourself or share. Any good treat makes a great edible gift so perhaps surprise someone special in your life with a homemade baked good as a "thank you" or even as a extra birthday gift. Or you might even have a friend in the office who is recovering from an illness. Drop them off a "get well" gift. Either place the cake in a large cookie tin lined with wax paper or find a cake box with window lid.

Onto the recipe...

Pineapple Cheesecake

1 Cup Vanilla Wafer Crumbs
1/4 Cup Margarine (Melted)

16 Oz Cream Cheese (Softened)
1/3 Cup Sugar
2 Tablespoons Milk
2 Large Eggs

1/4 Cup Sugar
4 tablespoons Cold Water (Divided)
1 Can (20 ounces) Crushed Pineapple (Drained)
1 Tablespoon Cornstarch

Preheat oven to 350 degrees F. Combine crumbs and margarine. Press onto bottom of 9-inch springform pan. Bake for 10 minutes. In meantime combine cream cheese, sugar and milk and mix at medium speed with electric mixer until well blended. Add eggs, one at a time and mix well after adding each. Bake again at 350 degrees F for 45 minutes. Cool for about 10 minutes. Then loosen cake from around inside of rim of pan with sharp knife. Chill in refrigerator for about 3 hours or overnight before unbuckling and removing the rim of the pan. Now for the topping. Combine sugar and 2 tablespoons of water in a small saucepan. Bring to a boil over medium heat. Cook for 2 minutes. Stir in pineapple. In a small bowl, combine cornstarch and remaining water until smooth then stir into pineapple mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Cool completely. Spread topping over cheesecake.

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Article Source: http://www.sooperarticles.com/food-drinks-articles/recipes-articles/homemade-pineapple-cheesecake-903666.html

About Author:
Cheesecake recipes from scratch are fun to eat and make. The variety is endless. Treat yourself or make a tasty edible gift for someone you care about. Rick designed a site for sweets creations and candy making, great for gift giving.

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