Semi-Homemade Philadelphia Cream Cheese Polynesian Cheesecake
8 oz package of Philadelphia Cream Cheese softened
1 package of Pillsbury pie crust from refrigerated section
1 jar maraschino cherries
9 oz crushed pineapple
1/3 cup sugar
1 Tbs. corn starch
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 cup milk
1 tsp. vanilla
Butter
Pecans finely chopped and/or toasted coconut (optional)
Blend 1/3 cup sugar with 1 Tbs. corn starch and add 9 oz. can of crushed pineapple with juice. Chop about 10-12 maraschino cherries and add to mixture as well. Cook over medium heat until corn starch has been activated and sugar is melted. It should be thickened and clear. Set aside to cool.
While fruit mixture is cooling, blend softened cream chease, 1/2 cup sugar, and 1 tsp. salt. Add two eggs, one at a time, and stir into mixture gently. Blend in 1/2 cup of milk and 1 tsp. vanilla.
Pre-heat oven to 400 degrees.
Butter a 9 inch round pie pan put in one of the pre-made Pillsbury pie crusts. The butter is important because it will keep the pie crust from getting soggy. Perforate the crust multiple times with a fork to prevent bubbling during cooking. Pour in cooled Fruit mixture and spread evenly. Top with cream cheese mixture and sprinkle with pecan/toasted coconut (optional).
Bake for 10 minutes. Reduce heat to 325 and bake for an additional 40-50 minutes. Cool and enjoy!
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