Pineapple Cheesecake
Ingredients
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20 graham crackers, finely crushed
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1/4 cup butter, softened
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2 3-oz.-pkgs. Borden’s Cream Cheese, softened
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1 15 oz.-can Eagle Brand Sweetened Condensed Milk
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2 eggs, separated
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2 tbsp. sugar
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1 tsp. vanilla
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1 1/2 tsp. cornstarch
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1 1/2 cups canned crushed pineapple, with juice
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1 1/2 tbsp. lemon juice

Preparation: 20mins
Ready in: 1hrs 5mins
Directions
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Mix crumbs with butter; press into 8-in. square baking dish.
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Beat cheese until creamy.
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Add sweetened condensed milk and egg yolks; blend thoroughly.
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Beat egg whites until foamy; gradually add sugar; beat until soft peaks form.
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Carefully fold egg whites and vanilla into sweetened condensed milk mixture.
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Pour into dish. Bake at 350° F for 35 minutes.
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Cool.
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Mix pineapple, cornstarch and lemon juice in saucepan.
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Bring to a boil; simmer, stirring constantly, 10 minutes.
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Cool.
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Spread on cake.