PINEAPPLE CHEESECAKE
Serves: 12 servings
 
Ingredients
CRUST:
  • 14 graham crackers, finely crushed
  • ¼ c. oleo
PINEAPPLE MIXTURE:
  • 1 sm. can (8 oz.) crushed pineapple
  • ½ c. sugar
  • 2-2/3 Tbsp. vanilla (yes Tbsp.)
  • 2 Tbsp. cornstarch
  • 2 Tbsp. lemon juice
CREAM CHEESE MIXTURE:
  • 12 oz. cream cheese
  • 2 eggs, beaten
  • ¾ c. sugar
  • 2 tsp. vanilla
  • ½ tsp. lemon juice
TOPPING:
  • 1 c. sour cream
  • ½ tsp. sugar
  • 1 tsp. vanilla
Instructions
  1. Combine graham crackers and oleo. Press into 9 inch square pan.
  2. Combine crushed pineapple, ½ c. sugar, 2 Tbsp. of vanilla (yes, Tbsp.), cornstarch, and 2 Tbsp. lemon juice in a saucepan and cook until thick and then cool.
  3. Combine cream cheese, eggs, ¾ c. sugar, 2 tsp. vanilla, and ½ tsp. lemon juice. Beat until light and fluffy.
  4. Pour pineapple mixture into the crust and then top with cream cheese mixture. Bake 20 minutes at 350 degrees. Cool 5 minutes. Pour topping over and bake 10 minutes more. Place in refrigerator for 5 hours before serving.
  5. For topping, blend ingredients together. Freezes well.
Notes
Muriel Larson Forsberg
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/pineapple-cheesecake/