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Fluffy Cheesecake



  • 1/2 cup (1 stick) butter
  • 22 finely crushed Graham crackers (2 cups)


  • 1 small box lemon gelatin
  • 1 cup boiling water
  • 1 cup granulated sugar
  • 3 ounces cream cheese
  • 1 small can crushed pineapple, drained
  • 1 large can evaporated milk (almost frozen)
  • Juice of 1/2 lemon

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  1. Melt butter and add Graham crackers. Press all but 1/2 cup of this mixture in a 13 x 9-inch dish.
  2. Dissolve gelatin in water; cool.
  3. Cream sugar and cream cheese (a little of the cooled gelatin makes this easier).
  4. Whip canned milk, adding lemon juice; beat until very stiff.
  5. Mix gelatin and cream cheese mixture together.
  6. Add pineapple.
  7. Fold in whipped milk mixture. Pour into crumb-lined dish. Sprinkle remaining crumbs on top, adding 1/2 cup finely chopped nuts if desired.
  8. Chill.