Supper Club Recipe: Pineapple Cheesecake

Ingredients

• 20 graham crackers, finely crushed

• 1/4 cup butter, softened

• 2 3-oz.-pkgs. Borden’s Cream Cheese, softened

• 1 15 oz.-can Eagle Brand Sweetened Condensed Milk

• 2 eggs, separated

• 2 tbsp. sugar

• 1 tsp. vanilla

• 1 1/2 tsp. cornstarch

• 1 1/2 cups canned crushed pineapple, with juice

• 1 1/2 tbsp. lemon juice

Preparation: 20mins Ready in: 1hrs 5mins Directions

• Mix crumbs with butter; press into 8-in. square baking dish.

• Beat cheese until creamy.

• Add sweetened condensed milk and egg yolks; blend thoroughly.

• Beat egg whites until foamy; gradually add sugar; beat until soft peaks form.

• Carefully fold egg whites and vanilla into sweetened condensed milk mixture.

• Pour into dish. Bake at 350° F for 35 minutes.

• Cool.

• Mix pineapple, cornstarch and lemon juice in saucepan.

• Bring to a boil; simmer, stirring constantly, 10 minutes.

• Cool.

• Spread on cake.