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From yours truly!

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This recipe comes from - http://www.bostonglobe.com/lifestyl.....QfL/story.html

Makes one 9-inch pie

The topping for this pie was inspired by the pineapple cheesecake at Lindy’s in New York. To spread the crumb mixture evenly, sprinkle it over the bottom of the pan, set an 8-inch pie pan on top, and press the crumbs on the bottom and up the sides of the buttered pan.

CRUST

Butter (for the pan)
1 cup graham cracker crumbs
⅓ cup walnuts, finely chopped
1 tablespoon sugar
5 tablespoons unsalted butter, melted

1. Butter a 9-inch pie pan.

2. In a large bowl, combine the graham crumbs, walnuts, sugar, and butter. With a large rubber spatula mix until evenly blended. Transfer the mixture to the pan and press evenly onto the bottom and sides. Refrigerate for 30 minutes.

FILLING

12 ounces cream cheese, at room temperature
(Its a block & 1/2 - I used low fat 'neuf')
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
⅔ cup heavy cream (I didnt have on hand, but I did have some low fat ricotta instead)
1/2 cup sweetened coconut (optional, I wanted to do more than just a plain pineapple cheese pie :P)

1. Set the oven at 350 degrees.

2. In an electric mixer, beat the cream cheese until smooth. Beat in the sugar, eggs, vanilla, nutmeg and coconut until evenly blended. Stir in the cream. Pour the mixture into the crust.

3. Bake the pie for 25 minutes or until the edges are set and the center is slightly jiggly.

4. Set the pie on a wire rack. Cool to room temperature. Cover with plastic wrap and refrigerate overnight.

TOPPING

1 can (about 8 ounces) crushed pineapple
1 tablespoon sugar
2 teaspoons cornstarch

1. In a small saucepan combine the pineapple, sugar, and cornstarch. Cook over medium-high heat, stirring constantly, until the mixture thickens and comes to a boil. Set aside to cool.

2. Spread the pineapple over the top of the pie.

Recipe by: Jean Kressy

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...Im not quite sure on this one to be honest - yeah, it came out ok, but I can't help but think that this still came out a bit 'mushy' (even cooking it for an extra five more minutes than it calls for!).... hmm :3

I'll see if this sets up tomorrow though, so in the meantime enjoy some cheesecake goodness :B

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UPDATE: Yes, you DO need to treat this like its an actual cheese cake, and let it set overnight!!!

In regards to the pineapple mixture, please note that you need to put in the corn starch while its cold: because if you were to cook the pineapple and stir in the starch while hot, you would be stuck with a lot of lumps! (The same applies to flour - essentially, you're making a pineapple 'slurry')

Other than that though, very tasty, would make again!

Enjoy!

Slice here: http://www.furaffinity.net/view/16517436/

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being