Pineapple Cream Cheese Pie

Ingredients: 1 regular or graham cracker pie crust 1/3 cup sugar 1 tablespoon cornstarch 1 (8 oz) can crushed pineapple (juice packed) 1 (8 oz) package cream cheese, softened 1/2 cup sugar 1/4 teaspoon salt 2 eggs 1/2 cup milk 1/2 teasppon vanilla whipped cream for garnish

Directions: Preheat oven to 350°F. In a small saucepan, combine 1/3 cup sugar and cornstarch and then stir in undrained pineapple. Cook and stir over medium heat until hot and thickened. Cook and stir for 1 minute. Remove from heat and let cool. In a medium sized mixing bowl, cream together the cream cheese with the 1/2 cup sugar and salt until smooth. Add eggs, one at a time mixing well after each addition. Add milk and vanilla and mix well. Pour and spread the pineapple mixture into the bottom of the pie crust. Then carefully pour the creamed cheese mixture on top of the pineapple. Bake 40-45 minutes until center is set when slightly shaken. Cool pie on a wire rack and then refrigerate. Serve cold with additional pineapple and whipped cream on top if desired.

Raspberry Ribbon Cheesecake

Crust Ingredients: 2 cups chocolate wafer crumbs 1/3 cup butter or margerine, melted 3 tablespoons sugar or substitute a ready-made chocolate graham cracker crust for the above ingredients Rasberry Sauce: 2 1/2 cups fresh or frozen unsweetened raspberries, thawed 2/3 cup sugar 2 tablespoons cornstarch 2 teaspoons lemon juice Filling Ingredients: 3 (8 ounce) packages cream cheese, softened 1/2 cup sugar 2 tablespoons flour 1 teaspoon vanilla 2 egg whites 1 cup whipping cream 2-3 tablespoons orange juice 1 1/2 cups fresh or frozen unsweetened raspberries, thawed

Directions: Preheat oven to 375°F. Combine crust ingredients and press into the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan. Chill one hour until firm. Puree the raspberries in a blender or food processor and press through a sieve, fine mesh strainer or cheesecloth. Discard seeds. Add water if necessary to equal 1 cup. In a saucepan, combine sugar and cornstarch and then gradually whisk in the juice. Bring to a boil and continue cooking for an additional 2 minutes, stirring constantly. Remove from heat and stir in lemon juice and set aside. In a mixing bowl, beat sugar, cream cheese, flour and vanilla until fluffy. Add egg whites and blend on low only until just blended in. Stir in the cream and then pour half of the mixture into the crust. Top with 3/4 cup of the raspberry sauce and cover and refrigerate remaining sauce. Carefully spoon remaining filling over the raspberry sauce. Bake for 35-40 minutes or until the center is nearly set. Remove from the oven and immediately run a knife around the crust to loosen from the pan. Cool in the wire rack for 1 hour. Refrigerate overnight in the pan. Add orange juice to chilled raspberry sauce and then gently blend in remaining raspberries. Unmold and slice the cheesecake, spooning sauce over the cheesecake to serve. Yeild: 12-16 servings

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