Pineapple Cheesecake
This recipe seems fairly straightforward, and just enough mix of convenience and homemade to appeal to the 1950s housewife.
In the 50’s canned pineapple had become accessible to mainland America. The era of unique desserts was upon us!
This Pineapple cheesecake was no exception.. It is from an ad /promo from Eagle Brand Sweetened Condensed Milk, and was found from 1956.
INGREDIENTS
- 20 graham crackers, finely crushed
- 1/4 cup butter, softened
- 2 (3-oz.) packages Borden’s Cream Cheese, softened
- 1 (15 oz.) can Eagle Brand Sweetened Condensed Milk
- 2 eggs separated
- 2 tbsps. sugar
- 1 tsp. vanilla
- . cornstarch – 1 1/2 tsps
- 1 1/2 cups canned crushed pineapple with juice
- lemon juice- 1 1/2 tbsps.
DIRECTIONS
Mix crumbs with butter;
press into 8-inch square baking dish.
Beat cheese until creamy.
Add Eagle Brand and egg yolks; blend thoroughly.
Beat egg whites until foamy; gradually add sugar; beat until soft peaks.
Carefully fold egg whites and vanilla into Eagle Brand mixture.
Pour into dish.
Bake in oven (350° F.) 35 min.
Cool.
Mix pineapple, cornstarch and lemon juice in saucepan. Bring to boil; simmer, stirring constantly, 10 min.
Cool.
Spread on cake.
