Lemon Cheesecake


  • 8 to 12 oz. cream cheese
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1 pkg. lemon Jell-O
  • 3/4 c. boiling water
  • 2 cans crushed pineapple
  • 1 (14 oz.) can evaporated milk or cream, chilled
  • graham cracker crumbs


Cream together first 3 ingredients. Dissolve lemon Jell-O in boiling water. Cool to room temperature. Add pineapple. Mix with cream cheese/sugar. Whip chilled evaporated milk (or cream) till it’s like whipped cream. Put into Jell-O mixture and fold in well. Pour into graham cracker crumb-lined pan. Sprinkle rest of crackers on top