Cheesecake review

A while back I made a quick and easy Caramel Apple Cheesecake using Jennifer's recipe. I also said that I wanted to try a variation using pineapple, so I made one for Thanksgiving.

The 'old-fashioned' recipe called for only 1 package of cream cheese, and the addition of 1 tsp of lemon juice. This resulted in a frothier and lighter cheesecake. Not better, just different. I used crushed pineapple (well drained) and coconut instead of apple, with 1/2 cup reserved for topping after baking. I also sprinkled more toasted coconut on the top.

Result? It's good. Mookie prefers the apple version, but she likes apple better anyways. I like 'em both, and they're easy enough to do two at the same time. In fact, maybe three, because I'm thinking about cherries with slivered almonds and maybe a splash of brandy, drizzled with dark chocolate...