Pineapple Cheesecake with Pineapple Glaze

• 6 tablespoons butter, melted
• 1-1/2 cups graham cracker crumbs (about 24 graham crackers)
• 1/4 cup sugar
• 2-1/4 cups sugar
• 3 8-ounce packages cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• Additional Pineapple Glaze (see below)

In a medium bowl, combine graham cracker crumbs and sugar. Stir in butter and mix well. Mixture will resemble coarse sand.

Press the mixture in the bottom and up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes in a preheated 350°F degree oven. Cool completely before adding filling.

Beat the cream cheese with an electric mixer until light and fluffy. Gradually add the sugar, mixing well, and then the eggs, one at a time, beating well after each addition. Stir in vanilla and salt, mixing well. Pour mixture into cooled crust.

Bake at 350°F for 50 minutes. Set cheesecake on a wire rack until it reaches room temperature; then cover and refrigerate for several hours. Meanwhile, make Pineapple Glaze.

Pineapple Glaze

• 1 8-3/4-ounce can crushed pineapple, undrained
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 egg, beaten
• 1 tablespoon butter

Drain pineapple, reserving the juice. Add enough water to the juice to make 1/2 cup.

Combine the pineapple, juice mixture, sugar and cornstarch in a saucepan. Cook over medium heat, stirring constantly, just until thickened. Add the beaten egg and butter and cook for 2 minutes more, stirring constantly.

When glaze has cooled completely, remove cheesecake from refrigerator and spread glaze evenly. Return cheesecake to refrigerator for 8 hours or overnight. Remove sides of pan before serving. Makes 10 to 12 servings.