PINEAPPLE CHEESECAKE
PINEAPPLE CHEESECAKE
Serves: 12 servings
Ingredients
CRUST:
- 14 graham crackers, finely crushed
- ¼ c. oleo
PINEAPPLE MIXTURE:
- 1 sm. can (8 oz.) crushed pineapple
- ½ c. sugar
- 2-2/3 Tbsp. vanilla (yes Tbsp.)
- 2 Tbsp. cornstarch
- 2 Tbsp. lemon juice
CREAM CHEESE MIXTURE:
- 12 oz. cream cheese
- 2 eggs, beaten
- ¾ c. sugar
- 2 tsp. vanilla
- ½ tsp. lemon juice
TOPPING:
- 1 c. sour cream
- ½ tsp. sugar
- 1 tsp. vanilla
Instructions
- Combine graham crackers and oleo. Press into 9 inch square pan.
- Combine crushed pineapple, ½ c. sugar, 2 Tbsp. of vanilla (yes, Tbsp.), cornstarch, and 2 Tbsp. lemon juice in a saucepan and cook until thick and then cool.
- Combine cream cheese, eggs, ¾ c. sugar, 2 tsp. vanilla, and ½ tsp. lemon juice. Beat until light and fluffy.
- Pour pineapple mixture into the crust and then top with cream cheese mixture. Bake 20 minutes at 350 degrees. Cool 5 minutes. Pour topping over and bake 10 minutes more. Place in refrigerator for 5 hours before serving.
- For topping, blend ingredients together. Freezes well.
Notes
Muriel Larson Forsberg
3.5.3226