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Pineapple Cheesecake (Gluten-Free)

This recipe comes to us from Linda Sowry.

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Ingredients:
Mazola no stick cooking spray
2 packages (8 oz each) reduced calorie cream cheese, softened
1 cup sugar
½ cup milk
3 eggs
¼ cup Argo or Kingsfords corn starch
2 teaspoons vanilla extract
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Cinnamon

Spray 9-inch square baking dish with cooking spray. In blender combine cream cheese, sugar, milk, eggs, corn starch, vanilla and reserved pineapple juice. Blend 1 minute or until smooth, scraping down sides once. Pour into prepared baking dish. Spoon pineapple evenly over top (pineapple sinks into batter). Sprinkle with cinnamon. Bake in 300F oven 50-60 minutes or until set. Cool on wire rack 1 hour. Refrigerate. Makes 12 servings.

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