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  • Total Time:
  • Prep Time: 30 min
  • Cook Time: 10 min

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Ingredients

For 24 Servings

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Directions

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  • 1 Mix graham cracker crumbs with melted butter and set aside 1/4 of the mixture.
  • 2 Put the rest in 2 quart oblong pan and press down on bottom and sides.
  • 3 Blend together cream cheese and sugar.
  • 4 Add eggs, one at a time, beating well after each addition.
  • 5 Add lemon juice and vanilla.
  • 6 Pour over crumb crust.
  • 7 Bake at 350°F degrees for 30 minute.
  • 8 Meanwhile, mix the drained pineapple with the 1/2 teas. vanilla and the sour cream.
  • 9 When cake comes out of oven cover cake with the pineapple sour cream mixture.
  • 10 Sprinkle top with reserved crumb mixture.
  • 11 Bake another 5-10 minute.
  • 12 Refrigerate when cool.

Directions

View All Steps
1. Mix graham cracker crumbs with melted butter and set aside 1/4 of the mixture.
2. Put the rest in 2 quart oblong pan and press down on bottom and sides.
3. Blend together cream cheese and sugar.
4. Add eggs, one at a time, beating well after each addition.
5. Add lemon juice and vanilla.
6. Pour over crumb crust.
7. Bake at 350°F degrees for 30 minute.
8. Meanwhile, mix the drained pineapple with the 1/2 teas. vanilla and the sour cream.
9. When cake comes out of oven cover cake with the pineapple sour cream mixture.
10. Sprinkle top with reserved crumb mixture.
11. Bake another 5-10 minute.
12. Refrigerate when cool.
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