TCnbc Magazine - 11
INGREDIENTS
1 20 oz can crushed pineapple/in juice not heavy syrup
2 8 oz pkg softened Cream Cheese
1 can Eagle Brand Sweetened Condensed milk
11 FULL Graham Crackers for shell
1 tsp Vanilla
3/8 cup concentrated lemon juice
½ block of margarine or butter equivalent
SHELL
Crush 11 full graham crackers until fine
Add pinch of salt &2 heaping tbl spoons sugar place in 10 glass pie pan
Melt ½ block oleo or butter equivalent mix well with graham mix
With fork form mix into pan
Bake 375* until lt brown 10-12 min Allow to cool or make day before
FILLING
Drain juice from pineapple
With electric mixer soften cream cheese
Add condensed milk blend well until smooth
Add vanilla blend
Add ¾ of well drained pineapple save 1/4 & juice for topping
Mix on Hi speed until pineapple is well blended
Add lemon juice blend pour into shell & refrigerate at once
Pineapple Cheesecake
TOPPING
Combine ¼ of pineapple & juice & ¾ cup sugar
Bring to boil lower heat & continue boiling 5 min.
Mix 5 heaping tbl spn corn starch in ¼ c cold water
Continue cooking 2 min.
Allow to cool place in air tight container refrigerate
Spread on cheese cake just prior to serving
For Cherry cheese cake eliminate pineapple & top with
Comstock Cherry Pie Filling
Got a recipe?
Submit to [email protected]