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Supper Club Recipe: Pineapple Cheesecake

Ingredients

  • 20 graham crackers, finely crushed

  • 1/4 cup butter, softened

  • 2 3-oz.-pkgs. Borden’s Cream Cheese, softened

  • 1 15 oz.-can Eagle Brand Sweetened Condensed Milk

  • 2 eggs, separated

  • 2 tbsp. sugar

  • 1 tsp. vanilla

  • 1 1/2 tsp. cornstarch

  • 1 1/2 cups canned crushed pineapple, with juice

  • 1 1/2 tbsp. lemon juice

Preparation: 20mins Ready in: 1hrs 5mins Directions

  • Mix crumbs with butter; press into 8-in. square baking dish.

  • Beat cheese until creamy.

  • Add sweetened condensed milk and egg yolks; blend thoroughly.

  • Beat egg whites until foamy; gradually add sugar; beat until soft peaks form.

  • Carefully fold egg whites and vanilla into sweetened condensed milk mixture.

  • Pour into dish. Bake at 350° F for 35 minutes.

  • Cool.

  • Mix pineapple, cornstarch and lemon juice in saucepan.

  • Bring to a boil; simmer, stirring constantly, 10 minutes.

  • Cool.

  • Spread on cake.


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