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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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My mom has been making this cheesecake for at least 40 years. The crust can be a little hard to work with but you just have to keep pressing and patting it. Ingredients:
1 (3 1/2 ounce) package vanilla pudding mix (not instant) |
1 (20 ounce) can crushed pineapple, undrained |
1/4 lb butter |
6 tablespoons sugar |
1 egg |
1/4 cup milk |
1 1/2 teaspoons baking powder |
2 1/2 cups flour |
1 lb cream cheese, softened |
1/2 cup sugar |
4 eggs |
2 tablespoons lemon juice |
2 tablespoons sifted flour |
3 cups milk |
1 teaspoon vanilla |
Directions:
1. For the pineapple layer: mix the dry pudding, pineapple and juice; boil gently until thickened. Set aside.
2. For the crust: beat butter until creamy; beat in sugar, then the egg and milk. Sift in the flour mixed with baking powder and beat well. Spread the dough onto bottom and sides of an 11 x 15 inch pan.
3. For the cream cheese layer: Mix together the softened cream cheese,sugar, eggs (beat them in 2 at a time), lemon juice, flour, milk and vanilla.
4. Spread the cooled pineapple mixture over the crust, then the cheese filling over that. Bake at 350 degrees for 1 hour. Cut into squares.
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