Pineapple Cheesecake

Pineapple Cheesecake
shared at the event by Susan
recipe HERE

1 cup graham cracker crumbs

2 tablespoons sugar

1/4 cup butter, melted

24 ounces cream cheese, softened

1 cup sugar

4 eggs

1 tablespoon vanilla

1/4 teaspoon salt

—–Pineapple Glaze—–

8 3/4 ounces crushed pinapple, undrained

1/2 cup sugar

3 tablespoons cornstarch

1 egg, beaten

1 tablespoon butter

Combine crumbs, 2 T sugar, butter. Mix well, press in bottom of 9 inch springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 c. sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings. Pineapple Glaze: Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate. Yield: 1 1/2 cups.