1 c graham cracker crumbs
2 T sugar
1/4 c butter, melted
3 8oz pkg cream cheese, softened
1 c sugar
1 T vanilla
1/4 t salt
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.
1 (8 3/4 oz) can crushed pinapple, undrained
1/2 c. sugar
3 T. cornstarch
1 beaten egg
1 T. butter
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.