Pineapple 'n' Cream Cheesecake

found in DH's grandma's recipe box titled Peaches 'n Cream Cheesecake, with the note that canned pineapple chunks could be substituted instead of the peaches. We tried it that way and it was so good! This is not a typical firm cheesecake, but more of a cake with fruit baked in, topped with a soft creamy cheese.

• Ready In: 50 mins
• Serves: 8

Ingredients

• crust

• 3⁄4 cup flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 (3 1/8ounce) package vanilla pudding mix (not instant)
• 3  tablespoons butter or 3  tablespoons margarine
• 1  egg
• 1⁄2 cup milk

• fruit

• 1 (15 -20 ounce) can pineapple chunks, well drained, reserve juice (or substitute 1 can of sliced peaches)

• cream cheese layer

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup sugar
• 3  tablespoons  reserved  pineapple juice

• topping

• 1  tablespoon sugar
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan.
2. Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan.
3. Place drained pineapple over batter.
4. Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
5. Combine cinnamon and sugar and sprinkle over cream cheese layer.
6. Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft.
7. Let cool some before serving. Store leftovers in refrigerator.