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Reviewed: Jan. 2, 2008

It got rave reviews. I am diabetic, and loved it cuz not much sugar...and you can cut down on it even more if desired. I like a thicker crust, but oh it is shortbread and good. I had to use a 18oz can pineapple, and guessed at the 8oz amount and juice. Took a much longer time to cook, probably cuz i put too much juice in. But it was good! I will try it with graham cracker crumb crust next time. And lots more pineapple.

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Reviewer:

ONAROCK

	Cooking Level: Intermediate Living In: Queen Charlotte, British Columbia, Canada
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Reviewed: Aug. 23, 2007

The cheesecake was much lighter in flavor and texture than most (which I liked) but I thought the pinapple pieces made the cheesecake portion kind of soggy. I also thought the cinnamon on top was an odd and unnecessary flavor...

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Reviewer:

charly

	Cooking Level: Intermediate Home Town: Austin, Texas, USA Living In: Santiago, Santiago Metropolitan Region, Chile
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Reviewed: Aug. 1, 2007

Good cake!! I did tweak a bit but just doubled some indgredients for my purposes. The crust was sugar cookies and butter. I doubled the cream cheese, sugar,flour,and eggs. Also sprinkled a layer of coconut over the pineapple. Baking time changed to 1 1/2 hours . Thanks for a great recipe

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CHRISTEL2003

	Cooking Level: Intermediate Home Town: New Albany, Mississippi, USA Living In: Saltillo, Mississippi, USA
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Reviewed: May 6, 2007

I love to experiment with different kinds of cheesecakes, and this one is my new favorite! Unlike most, this cheesecake was light and not so rich and filling. The perfect cheesecake for warm weather! I will definitely be making this one again and again! Thanks!

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kthompson


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Reviewed: Feb. 28, 2007

This recipe was easy to follow and tasted great. My kids loved it. The texture came out really nice. The only difference to mine was doubling the base recipe as we like a thicker base.

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