Pineapple Cheesecake

Mom make this about once a year. I remember the delicate texture (not that a child cares about that) and the rich flavor (which a child does care about!).

Pineapple Cheesecake

  • 8 oz cream cheese, warmed to room temperature
  • 1 cup sugar
  • 3 oz pkg lemon gelatin, 1 cup boiling water added & cooled
  • 1 (#303) can crushed pineapple, drained
  • 1 can Pet evaporated milk, chilled & whipped
  • 1 package Graham crackers
  • 2 Tbsp sugar
  • 1 tsp nutmeg

Cream sugar & cheese together; add pineapple & gelatin. Fold whipped Pet milk into mixture. Crush Graham crackers; add 2 Tbsp sugar & nutmeg. Line 9″ x 13″ pan with half of cracker mixture, pour filling in, then top with remaining cracker mixture. Refrigerate overnight.

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