"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cheesecake Recipe

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This recipe for Cheesecake, by , is from Kelsey's Bridal Shower, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Kohel (in memory of Pearl Benash)


2 small packages of pineapple jello
1 pkg (8 oz) cream cheese, soften
4 8 slices velvetta cheese (Calls for 4 but I use at least 8 slices)
1 cup sugar
1 tub (8 oz) cool whip
2 tsp vanilla
2/3 box of graham crackers
lb margarine
1 can crushed pineapple
2 tbl. powdered sugar

In large pan add 2 cups water, 2 pkg jello, cream cheese, sugar and velvetta. Heat until all are melted and make sure mixed well. No cream cheese lumps. Cool mixture until the top just starts to set up.

While this is cooling crush the graham crackers and add melted margarine and powdered sugar. Mix and pour into bottom of sprayed cake pan. Leaving about 1 cup mixture to sprinkle on top. Bake in oven at 350 degree about 2-4 minutes until heated but not scorched. Let set at room temp until filling is ready to add.

When filling is starting to set up mix in pineapple with all the juice, cool whip, and vanilla. Mix well and pour over cooled graham cracker crust. Sprinkle on top the remaining graham cracker mixture. Set in refrigerator and let set up overnight. This is best if refrigerated over 12 hours.




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