Pineapple Cheesecake

Rose's Pineapple Cheesecake is a winner with all cheesecake lovers. This cheesecake recipe makes a cake that is large enough to serve a crowd when you entertain. It is luscious and delectable - irresistible!

Preheat oven to 300°. Lightly grease a 9” spring form pan.

Ingredients for Crust:

1 1/2 cups graham cracker crumbs (approx. 18 graham crackers/wafers)
1/4 cup butter or margarine, melted
2 tbsp. sugar

Combine the ingredients, mixing to form a crust. Pat on the bottom of the greased spring form pan.

Ingredients for cake:

1 lb. Cream cheese
1 lb. Cottage cheese
6 eggs
1 ½ cups icing sugar, sifted
1 small tin can evaporated milk (6 oz)
1 ½ tsp. lemon juice
2 heaping tbsp. flour
¼ tsp. salt

In a large mixing bowl, beat cheeses together at medium speed. Gradually add eggs, sugar, milk, lemon juice, flour and salt - cream these ingredients in the order given for best results. Do not overbeat the mixture.

Pour the cheese mixture into the crust in the springform pan.

Bake at 300 degrees F. for about 2 hours, or until top of cake is firm and golden brown. Turn off heat. Allow cake to cool down in oven, with the oven door open.

Once the cake has cooled down, refrigerate it.

Ingredients for Pineapple Topping:

2 tbsp. cornstarch
3 tbsp. icing sugar
1 can crushed pineapple, reserve juice for topping

In a saucepan, add 1 cup reserved pineapple juice to cornstarch and icing sugar, mixing until incorporated. Simmer on low-medium heat unti sauce thickens. Add drained, crushed pineapple to the syrupy liquid and stir. Remove from heat and cool.

Remove cake from springform pan. Spread pineapple topping over top of cold, refrigerated cheesecake.

This Pineapple Cheesecake will be the star of the dessert table.

Thank you to Rose Strohl.

Please send your favorite cheesecake recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

If you like Pineapple Cheesecake, click here for more Cake recipes

Custom Search

footer for Pineapple Cheesecake page

SBI!