From the kitchen of Kay Putano. This oblong cheesecake has a crust
made from pineapple cake mix and is topped with crushed pineapple.
made from pineapple cake mix and is topped with crushed pineapple.
Reserve 1 c of pineapple cake mix
Crust
Add to remaining cake mix:
1 egg
3 Tbsp oil
1/3 c brown sugar
1/2 tsp cinnamon
Mixture will be crumbly.
Grease a 13 x 9 x 2 pan.
Press crust into bottom and 3/4 way up the sides of the pan.
Blend together:
16 oz cream cheese (2 boxes), softened
1/2 c sugar
Add:
3 eggs
the 1 c reserved cake mix
Beat 1 minute at med speed.
At low speed add:
1 1/2 c milk
3 Tbsp lemon juice
Mix until smooth.
Pour over crust.
Bake @ 300, 40 - 50 minutes or until center is firm.
Cool.
Top with:
20 oz can crushed pineapple, well drained
Chill before serving.
Store in refrigerator.
Freezes well.
Crust
Add to remaining cake mix:
1 egg
3 Tbsp oil
1/3 c brown sugar
1/2 tsp cinnamon
Mixture will be crumbly.
Grease a 13 x 9 x 2 pan.
Press crust into bottom and 3/4 way up the sides of the pan.
Blend together:
16 oz cream cheese (2 boxes), softened
1/2 c sugar
Add:
3 eggs
the 1 c reserved cake mix
Beat 1 minute at med speed.
At low speed add:
1 1/2 c milk
3 Tbsp lemon juice
Mix until smooth.
Pour over crust.
Bake @ 300, 40 - 50 minutes or until center is firm.
Cool.
Top with:
20 oz can crushed pineapple, well drained
Chill before serving.
Store in refrigerator.
Freezes well.
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