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Pineapple Cheesecake

1 ½ Cups Graham Cracker Crumbs
¼ Cup Powdered Sugar
1 teas. Watkins Allspice
1/3 Cup Melted Butter

Combine all crust ingredients. Spread in bottom of a 9-inch springform pan, pressing some of the crumbs up the sides to form a rim about 1 inch high.

5 Packages (8 oz. Each) Cream Cheese
1 ¾ Cups White Sugar
3 Tbsp. All-Purpose Flour
1 teas. Watkins Lemon Extract
½ teas. Watkins Orange Extract
½ teas. Watkins Vanilla, Original Double-Strength
5 Eggs, plus 2 Egg Yolks
¼ Cup Whipping Cream

In large mixer bowl blend cheese, sugar, flour and Watkins Vanilla and other extracts at high speed. Beat in eggs and yolks, one at a time; beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes at 450* F; lower heat to 250*F; bake 1 ¼ to 1 ½ hours longer. Remove to rack for 2 hours.

2 Tbsp. White Sugar
¼ Cup Watkins Vanilla Dessert Mix
2 Cans (8 ¼ oz. Each) Crushed Pineapple in Heavy Syrup, undrained
2 Tbsp. Lemon Juice
½ teas. Watkins Pineapple Extract

In small saucepan, combine sugar and Vanilla Dessert Mix; stir in pineapple and lemon juice. Over medium heat, bring to boiling, stirring; boil 1 minute or until thickened and translucent. Stir in Pineapple Extract; cool. Spread surface of cooled cheesecake with glaze; refrigerate until well chilled, 3 hours or overnight. To serve, remove side of pan. Cut into wedges. Makes 16 servings.

Nutritional Information Per Serving:
Calories-500, Protein-9gm, Carbohydrates-44gm, Fat-33gm, Cholesterol-190mg, Sodium-370mg

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