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	<title>cheesecake &#8211; Bryan&#039;s Cooking Site</title>
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		<title>Pineapple Cheesecake</title>
		<link>https://food.bkfazekas.com/2008/06/pineapple-cheesecake/</link>
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		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Tue, 24 Jun 2008 17:57:42 +0000</pubDate>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Edith Recipes]]></category>
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		<category><![CDATA[cheesecake]]></category>
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					<description><![CDATA[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&#46;&#46;&#46;]]></description>
										<content:encoded><![CDATA[<p><em>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 <b>does</b> care about!).</em></p>
<hr/>
<h3>Pineapple Cheesecake</h3>
<ul>
<li>8 oz cream cheese, warmed to room temperature</li>
<li>1 cup sugar</li>
<li>3 oz pkg lemon gelatin, 1 cup boiling water added &#038; cooled</li>
<li>1 (#303) can crushed pineapple, drained</li>
<li>1 can Pet evaporated milk, chilled &#038; whipped</li>
<li>1 package Graham crackers</li>
<li>2 Tbsp sugar</li>
<li>1 tsp nutmeg</li>
</ul>
<p>Cream sugar &#038; cheese together; add pineapple &#038; gelatin. Fold whipped Pet milk into mixture. Crush Graham crackers; add 2 Tbsp sugar &#038; nutmeg. Line 9&#8243; x 13&#8243; pan with half of cracker mixture, pour filling in, then top with remaining cracker mixture. Refrigerate overnight.</p>
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