Supper Club Recipe: Pineapple Cheesecake
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.
Mix pineapple, cornstarch and lemon juice in saucepan.
Bring to a boil; simmer, stirring constantly, 10 minutes.
Spread on cake.