Pineapple Cheesecake made with Goat Cheese

This is a variation of the Pineapple Super Pie I made several weeks ago, but this time instead of the cream cheese I used Chevre (goat's cheese) made from the milk of my own goats.  This recipe is from the cookbook Gudren's Kitchen.

Ingredients

2 packages of 8 oz. cream cheese (at room temperature) (or 16 oz. goat's milk chevre)

3 eggs

3/4 cup sugar

1 tsp vanilla extract

1 Graham Cracker Crust

2 cans of 20 1/2 ounces of pineapple tidbits ***I only used one can, I don't see how you could use both

1/2 tsp unflavored gelatin

Directions:

I made the goat's milk chevre the night before.

Preheat oven to 350.

Combine the cream cheese or goat cheese, eggs, sugar and vanilla extract in a large mixing bowl.  Mix using an electric mixer at medium speed.  It will be nice and creamy.

The recipe says to "pour" the mixture into the pie crust, but it was pretty thick, so spoon it into the pie crust and smooth it with a spatula.

Bake for 30 to 35 minutes until the filling bounces back if touched with fingertips.  Place on a rack to cool.

While the pie is baking, drain the pineapple, reserving 1/2 cup of pineapple juice.  Heat the juice in a small saucepan over medium heat, stir in the gelatin until dissolved.  Remove pan from heat and let the pineapple juice cool.

Lay the pineapple tidbits over the cooled pie.  Cover with the gelatin glaze.  Refrigerate for 4 to 5 hours.

The hardest part is waiting for the pie to cool!!!

Here is the entire recipe:

Ingredients

2 packages of 8 oz. cream cheese (at room temperature) or (16 oz. of goat's milk chevre0

3 eggs

3/4 cup sugar

1 tsp vanilla extract

1 Graham Cracker Crust

2 cans of 20 1/2 ounces of pineapple tidbits ***I only used one can, I don't see how you could use both

1/2 tsp unflavored gelatin

Directions:

Preheat oven to 350.

Combine the cream cheese, eggs, sugar and vanilla extract in a large mixing bowl.  Mix using an electric mixer at medium speed.

Pour into the pie crust and bake for 30 to 35 minutes until the filling bounces back if touched with fingertips.  Place on a rack to cool.

While the pie is baking, drain the pineapple, reserving 1/2 cup of pineapple juice.  Heat the juice in a small saucepan over medium heat, stir in the gelatin until dissolved.  Remove pan from heat and let the pineapple juice cool.

Lay the pineapple tidbits over the cooled pie.  Cover with the gelatin glaze.  Refrigerate for 4 to 5 hour

Verdict:

Another winner - my husband loved it!!