"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Aunt Estherís Lemon Cheesecake Recipe

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This recipe for Aunt Estherís Lemon Cheesecake, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Zac, Katherine, Domy, Avery & Shepherd Roland
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
12 ounces softened cream cheese
1 cup milk
1 package lemon Instant Pudding
1 can crushed pineapple (drained)
Graham Cracker Crust / topping:
1 ľ cups graham cracker crumbs
Ĺ stick butter or margarine (melted)
ľ cup sugar

Directions:
Directions:
Using an electric mixer combine cream cheese and milk. Mix until creamy. Add pudding and continue mixing until combined with cream cheese and milk. Pour in drained crushed pineapple and stir until pineapple is mixed in. Pour into graham cracker crust. Sprinkle top with reserved Ĺ cup of crumbs. Cover and refrigerate two hours or over night.
For Crust: Stir crumbs, melted margarine and sugar together until well blended and crumbly. Remove Ĺ cup of mixture and set aside. Press remaining crumbs into a 1Ĺ-quart oblong 2-inch deep Pyrex dish.

This recipe may be doubled and placed into a large oblong Pyrex dish.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 min & setting time

 

 

 

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