Contributed by Bobby Edwards
-BobbyE@webtv.net This is my
-original recipe
That I made a few
-THANKSGIVING, (S) AGO-
1 (6-8 oz.) can pineapple tidbits
1/2 cup brown sugar 2 (8 oz.) pkgs. cream cheese 4 eggs 1 cup white
sugar 1 tsp. vanilla
1/2 tsp. salt
In 9-inch round cake pan (it MUST be non-stick, and sprayed with
non-flavored cooking spray), crumble brown sugar in bottom of pan. Add
pineapple and juice evenly over brown sugar. Set aside. In blender or food
processor, blend eggs, white sugar, vanilla, and salt until well mixed.
With blender or processor still running, drop in pieces of cream cheese
until all of it is used. Blend until completely smooth. Pour cream cheese
mixture evenly over pineapple mixture in the cake pan in beginning of this
recipe. Place cake pan in slightly larger pan which contains about 1/4 inch
of water. Do not allow this water to get in the cream cheese mixture. Place
pans in pre-heated 350 degree oven for 55-60 minutes, or until center of
cheesecake is firm. When done, wait until cool before turning out onto
serving plate. Since the bottom becomes the top, this cheesecake has no
crust.
Yields
1 Servings