This vintage recipe was clipped from a magazine and found in a large collection. It’s a promo piece for Borden’s Eagle Brand and was published in 1956. I’ve typed it below along with a scanned copy.
PINEAPPLE CHEESE CAKE
Extra-delicious with Borden’s magic ingredient
20 graham crackers, finely crushed
1/4 cup butter, softened
2 (3-oz.) packages Borden’s Cream Cheese, softened
1 (15 oz.) can Eagle Brand Sweetened Condensed Milk
2 eggs separated
2 tbsps. sugar
1 tsp. vanilla
1 1/2 tsps. cornstarch
1 1/2 cups canned crushed pineapple with juice
1 1/2 tbsps. lemon juice
Mix crumbs with butter; press into 8-inch square baking dish. Beat cheese until creamy. Add Eagle Brand and egg yolks; blend thoroughly. Beat egg whites until foamy; gradually add sugar; beat until soft peaks. Carefully fold egg whites and vanilla into Eagle Brand mixture. Pour into dish. Bake in oven (350° F.) 35 min. Cool. Mix pineapple, cornstarch and lemon juice in saucepan. Bring to boil; simmer, stirring constantly, 10 min. Cool. Spread on cake.