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Pineapple Cheesecake (VRP 017)

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Pineapple Cheesecake

This recipe for Pineapple Cheesecake was given to the recipe box owner from Bonnie Sherman. At this time, we do not have any other information about Bonnie.

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Pineapple Cheesecake


Front of the Pineapple Cheesecake recipe card with the notations that the recipe is from Bonnie Sherman and that “this makes about 14 helpings.”

Pineapple Cheesecake

Back of the Pineapple Cheesecake recipe card.

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Pineapple Cheesecake
Yield: 14 servings

Pineapple Cheesecake

Ingredients

  • 1/2 box graham crackers
  • 1/4 pound butter
  • 1 pint whipping cream or 1 can Carnation milk refrigerated for 1 day
  • 1 #2 can pineapple
  • 1 large cake Philadelphia cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon powdered sugar
  • 1 package lemon JELL-O

Instructions

  1. Crush graham crackers fine
  2. Add melted butter and 1/2 of the powered sugar
  3. Drain the pineapple juice
  4. Heat pineapple juice and add JELL-O then cool
  5. Mixed crushed pineapple with sugar and cream cheese
  6. Beat thoroughly with mixer and add vanilla
  7. Add to the cooled JELL-O mixture
  8. Beat milk till stiff and fold into mixture
  9. Spread 1/2 the crackers in a long pan
  10. Pour mixture over the crackers
  11. Put remaining crackers over the top and sprinkle with remaining powdered sugar
  12. Refrigerate for at least 12 hours before serving

Pineapple Cheesecake

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P. K. Costello

Monday 20th of June 2022

My aunt would serve this delicious dessert every time my mother & I visited her & she passed before I obtained a copy of it. This is almost exactly the one I found. It’s so good. I would recommend that the crust be baked first, otherwise it’s just powdery. It does make 2 generous pies or a large 13x9” cake pan. Hope you enjoy it as much as we do.

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