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Don't be fooled by the spice name "Singapore Steak Spice". It's not just for steak. It's great on vegetables and mixed into yogurt or sour cream for a dip, as well as this delicious dessert.
Preheat oven to 350 degrees. Place the seasoning mix, pineapple, and coconut milk in a saucepan and simmer for 30 minutes. Let cool. Mix the graham cracker crumbs and melted butter together. Pat the mixture into the bottom of a 9x12 baking dish. Blend the cream cheese, egg, sour cream and sugar together until the mixture is smooth. Fold in the pineapple. Pour into the prepared baking dish and bake at 350 degrees for 60-70 minutes, or until the middle of the cake is set. Let the cake cool and cut into 12 squares.
Serve with mango ice cream or an apricot sauce.
Matches well with a Sauternes, a Spatlese Riesling or an Icewine.
This recipe was provided by John Cirpinski from Chicago.