Serves: 12
Total Calories: 337

2 cups shortbread cookies crumbs (about 3/4 of a 10-oz. package)
6 tablespoons butter or margarine, softened
1/3 cup brown sugar packed
6 (3-ounce) packages cream cheese softened
3/4 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 (8-ounce) cans crushed pineapple in its own juice
1/4 teaspoon lemon juice
2 drops food colors yellow

At least 6 hours or up to 24 hours before serving:

Preheat oven to 350°. Grease a 10-inch deep-dish pie plate. In a medium bowl, mix cookie crumbs, butter or margarine and brown sugar until well blended. Press mixture evenly against bottom and sides of pie plate. Bake for 10 minutes or until lightly browned. Cool on a wire rack.

In a large mixer bowl at medium-high speed, beat cream cheese and sugar until blended. Beat in eggs, one at a time, scraping sides of bowl until smooth and slightly fluffy. Beat in vanilla and lemon extract. Pour into cooled crust. Bake for 50 minutes or until puffed in the center and browned on top. Cool on a wire rack at least 1/2 hour.

Meanwhile, in a small saucepan, mix sugar, cornstarch and salt. Stir in pineapple with juice. Stirring over medium heat, bring to a boil and boil for 1 minute. Remove from heat. Stir in lemon extract and food color. Cool slightly. Spread pineapple topping over cooled cheesecake, cover and refrigerate at least 4 hours or up to 24 hours. To serve, cut with a hot wet knife.

Nutritional Facts:

Serves: 12
Total Calories: 337
Calories from Fat: 192

More Recipes from the Make And Take Cookbook Cookbook:
Blueberry-Peach Crisp
Crepes Marjorie
Lemon Angel Dessert
Pineapple Cheesecake
Strawberry Trifle