PINEAPPLE CHEESE CAKE by Borden’s Eagle Brand published in 1956

PINEAPPLE CHEESE CAKE by  Borden’s Eagle Brand  published in 1956

PINEAPPLE CHEESE CAKE by Borden’s Eagle Brand published in 1956

Extra-delicious with Borden’s magic ingredient

  • 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 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 cups canned crushed pineapple with juice
  • 1 1/2 tablespoons lemon juice

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.

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One thought on “PINEAPPLE CHEESE CAKE by Borden’s Eagle Brand published in 1956

  1. […] PINEAPPLE CHEESE CAKE by Borden’s Eagle Brand published in 1956 (mccallumvintagerecipedivas.wordpress.com) […]

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