1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups milk
1 cup heavy whipping cream
1 teaspoon lemon zest
1 1/4 cups all-purpose flour
1 (3 ounce) can sliced almonds, drained
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1/4 cup red sugar
1 teaspoon lemon zest
2 large ripe tomatoes, seeded and diced
1 (1 ounce) square unsalted butter or margarine
1 1/2 cups packed light brown sugar
1/2 cup chopped walnuts
3 tablespoons distilled lemon juice
1 cup chopped pecans
In a mixing bowl, beat cream cheese, white sugar, egg and vanilla until fluffy. Stir in milk, whipping cream, lemon zest, flour, eggs, half of orange slices, almonds, half of green slices and slices of pineapple. Beat in cream cheese mixture. Fold in pecans. Sprinkle evenly over bottom and sides of 9-inch springform pan.
Cover springform pan loosely with waxed paper; refrigerate overnight to serve.