In the 80's I used to make a 10-inch cheesecake that had crushed pineapple between the crust and filling, made with a zwieback toast crust. The recipe came from a dessert or baking recipe book that was part of a set. I thought it was a Family Circle but having no luck. Can someone please help me find this recipe? Thank you in advance.
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
Could it be this one from a 1984 newspaper:
Preheat oven to 375 degrees
FOR THE CHEESECAKE PART
2 eggs
1/2 cup sugar
1 teaspoon vanilla extract (not flavoring)
4--of the 3-ounce packages of cream cheese (not the whipped kind, the kind in foil packages or bars)
Beat eggs until light and fluffy.
Add sugar, vanilla, and cream cheese and beat again until smooth (works best with mixer).
SET ASIDE
FOR THE CRUST
14 zwieback toast pieces (or however much it takes to get approximately 1 ¼ cups of fine crumbs)
½ cup butter, melted
Crush zwieback into fine crumbs--best to use a plastic zip bag and your rolling pin and roll until it is fine crumbs.
Add melted butter and sugar and mix well (best with a fork).
Pat into a 9-inch pie pan,
POUR THE CHEESECAKE PART INTO THE CRUST AND BAKE at 375
degrees for 20 minutes.
While cheesecake part is baking
MIX UP THE PINEAPPLE TOPPING
16 ounces sour cream (drain off any liquid)
2 tablespoons white sugar
1 teaspoon vanilla extract (not flavoring)
1 8 ounce can of your favorite crushed pineapple (drain off liquidit says discard, but I drink it!)
Carefully stir all ingredients together in a large bowl to ensure that the sugar dissolves and the pineapple is coated in the sour cream and sugar and vanilla mix.
When the cheesecake part is done, cool until you can touch it and then spread the pineapple topping over the top carefully so you don't tear the top.
TURN THE OVEN UP TO 450 DEGREES.
When the oven is at 450 degrees, return the cheesecake with the pineapple topping to the oven.
Bake 5 minutes--you do not want this to burn so watch it carefully.
Remove from oven and cool (until you can touch it), then put it in the refrigerator for 3-4 hours before serving.
Serves 8 (or in my house 4).
This is very similar except its baked in a 10-inch springform pan. Thank you so much for your reply!
I will keep looking to see if I have anything else. I wasn't a big fan of springform pans so I doubt I will have it. Take care!!
The recipe I'm looking for came from the Dessert or Baking book and it was a part of a set of cookbooks.
Maybe this recipe is similar to the one you're looking for:
*New York Pineapple Cheesecake*
1 1/2 c. zwieback crumbs (about 18 slices) OR graham cracker crumbs
Make crust: Mix zwieback crumbs with brown sugar and cinnamon in small bowl; blend in melted butter. Press evenly over bottom and side of buttered 9-inch spring form pan. Set pan on a 12-inch long piece of double thick foil; fold up around side to catch any butter mixture that may leak out as cake bakes. Chill.
Make filling: Soften cream cheese in large bowl, gradually beat in sugar until fluffy. Add eggs, one at a time, eating well after each; beat in remaining ingredients; pour into prepared crust.
Bake in moderate oven (350 degrees) for 1 hour; turn heat off; let cake remain in oven, with door closed, 1 hour longer.
Remove from oven; cool in pan on wire rack: (cake will settle slightly in center as it cools.) Remove foil wrapping. Loosen cake around edge with knife; release spring and carefully lift off side of pan; place cake on plate.
Make glaze: Drain syrup from pineapple into 1-cup measure; add water to make 1 up. Blend about 1 to 2 tablespoonfuls into cornstarch until smooth in small saucepan; stir in remaining syrup mixture. Cook, stirring constantly, until mixture thickens and boils 3 minutes; stir in lemon juice and pineapple chunks; cool. Spoon over top of cheesecake; chill until serving time.
www.cooks.com/
This may be similar to the recipe you're looking for:
www.cooks.com/.../0,1813,159161-231192,00.html
www.cooks.com/.../new-york-pineapple-cheesecake.html
Thank you so much for replying...but not exactly the one I'm looking for.
I think this is the one you are looking for:
www.bigoven.com/
Thank you so much for your reply! It's not the one I'm looking for but very similar. The one I made required the crust to be baked before adding the crushed pineapples and the filling.
I agree with Judy as this recipe looks like the only one that adds crushed pineapple between the crust and filling:
www.bigoven.com/
However, this is an older recipe so I cleaned it up a little.
INGREDIENTS
3/4 c Sugar
1 c Crushed pineapple (drained)
1/2 pt Heavy cream
1 Box Zweiback crackers
2 TB Sugar
20 oz Philadelphia Cream Cheese
Prepared crust
2 TB Flour
Softened
4 Eggs (separate eggs whites & yolks)
2 TB Butter -- melted
INSTRUCTIONS
Grind Zweiback crackers till fine. Mix with butter and 2 tablespoons of sugar.
Line cheesecake pan with this mixture. Press down firmly.
Add crushed pineapple (drained) Spread over bottom of pan
(optional: Beat egg whites well and set aside.)
Stir egg yolks with 3/4 cup of sugar.
Add heavy cream and stir well.
Add cream cheese and beat until quite smooth while adding 2 tablespoons of flour.
Whip together well.
Fold in egg whites softly.
Pour into cheesecake pan.
Bake in preheated oven 350 degrees for one hour and 5 minutes (depending on your oven). Cheesecake will naturally crack on the top.
Cool before serving.
16 servings
You can also use a springform pan for this recipe.
There could be a problem with finding zwieback toast as it seems the national brands so longer make this item so you may have to buy it online. There are different ingredients that can be used in place of the zwieback toast. I have substituted melba toast and it worked okay.
Information: zwieback toast online:
www.amazon.com/
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
