Pineapple Cheesecake with Pecan Praline

Chef's notes

Cheesecake was inspired by a pineapple cream cheese pie mom often made. Her recipe first appeared in an ad for Kraft's Philadelphia Brand Cream Cheese. The pie had a pastry crust, a layer of crushed pineapple, cream cheese filling, and topped with chopped pecans
My cheesecake version is made in a 9-inch springform pan. it uses a prebaked cookie crust, crushed pineapple, cheesecake filling, and a pecan praline top.
The praline is a common recipe. I first found it in a magazine years ago. Ingredients below are increased and will make much more than needed. Guests always welcome generous amounts of praline on top. Refrigerate extras in a sealed container, or as I do, serve praline along with drinks when company arrives.

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Ingredients

Crust

2 cups of ginger snaps, animal or graham cracker crumbs
5 tablespoons unsalted butter

Pineapple layer

20 oz. can crushed pineapple with natural juices
1/3 cup sugar
1 1/2 tablespoon cornstarch

Filling

2 8oz. packages of cream cheese
1 cup sugar
4 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 cup whole milk
Boiling water

Pecan Praline

1 1/2 cup light brown sugar
6 tablespoons unsalted butter
1 1/2 cups coarsely chopped pecans

Instructions

In a food processor, pulsate with your favorite cookie/cracker to create 2 cups of crumbs. Process the butter with them. Press crumbs onto the bottom and half way up the sides of a 9 inch diameter spring form pan. Bake at 325º until just set, about 10 minutes. Cool.
Drain pineapple juice into a small bowl. Add about a tablespoon of water and whisk with cornstarch.
In a pot, stir crushed pineapple with sugar. Fold in cornstarch mixture. Stir over medium heat until clear and thickened. When cooled, spread mixture over cookie crust.
Filling, in a food processer or mixer, beat cream cheese with sugar and salt until creamy. Add eggs one at a time followed by milk and vanilla. When well combined, slowly ladle filling over pineapple being careful to not disturb pineapple.
Preheat oven to 400º degrees. Seal the outside of the springform pan by wrapping the bottom and sides with 2 sheets of wide aluminum foil. Put it into a roasting pan. Place in the oven. Pour boiling water in the roasting pan to about an inch and a half up the outside of the wrapped spring form pan. After 10 minutes, lower heat to 325º. Bake until the edges puff and the center lightly set, about 60 minutes. Once cooled, refrigerate in the springform at least five hours or overnight.
Praline, set oven at 325º. Cover a cookie sheet with foil. Melt butter in a saucepan over medium heat. Stir in the brown sugar until melted. When the mixture begins to boil, let it bubble without stirring for about a minute. Coat pecans in the pot and place on the sheet covered with foil. The mixture will boil again in about 6 minutes, throughout within 8 minutes. Cool.
Slide a thin knife between the cake and side of the pan to release the cheesecake; remove springform pan. Use a baker’s spatula do the same with the bottom. Slide the cheesecake onto a serving platter.
When ready to serve, break praline and generously top cheesecake with pieces. Cut and Serve.

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Pineapple Cheesecake with Pecan Praline