Pineapple Cheesecake Recipe

1 8 ounce package cream cheese

1 cup sugar

1 small box of lemon gelatin

1 cup hot water

32 graham crackers, crushed

¼ cup melted butter

1 can evaporated milk, chilled

1 cup crushed pineapple

Soften the cream cheese at room temperature. In a mixing bowl, at medium speed of the electric mixer, beat the cream cheese with the sugar until smooth. Dissolve the gelatin in the hot water and chill until it’s thickened. Reserve 2/3 cup of the graham cracker crumbs. Mix the remaining crumbs with the melted butter and press into an 8 x 10 inch dish. Whip the evaporated milk until it’s stiff, and then fold in the gelatin, cream cheese mixture and the pineapple. Pour into the crumb crust and sprinkle the reserved crumbs on top. Refrigerate for at least 2 hours before cutting and serving. Source: “The Desserts Cookbook”, Southern Living, Oxmoor House, 1971

Leave Pineapple Cheesecake Recipe and return to "P" Cake Recipes

All recipes are credited to original sources, if known. All articles are copyright protected.