Looking for A pineapple cheesecake recipe

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My mother; dead since 1997; used to make a baked
cheesecake that had crushed pineapple in it. She didn't
leave the recipe for it.

Does anybody have such a recipe?

Get your loved one's to write down their recipes, it is a
way to celibrate them after they're dead. And also a
terrible loss....all those taste memmories you can't share
with a new generation..

There are so many types of cheesecake that it would be hard
to guess without knowing more. You might take a look as some
of these: google.comsearchOpen ↗
8&oe=UTF-8&q=pineapple+cheesecake

==============================================
Cheesecake ( Mango Pineapple Lime )
==============================================
Yields: 12 Servings Cuisine: Main Ingredient: Keywords: Nuts
Fruits Cheesecakes

-CRUST- 1 1/3 Cup Ground gingersnap Cookies 1 3 1/2-oz jar
roasted Macadamia nuts
1/4 cup Packed golden brown sugar
2/2 tablespoon Crystallized Ginger 2 tablespoon Unsalted
butter -FILLING- 4 8-oz packages cream cheese
3/2 cup Sugar 1 tablespoon Minced lime peel
4/3 cup Sour cream 6 tablespoon Fresh lime juice 4 large
Eggs 1 Mango Pitted 3 Kiwi fruit 1 small Pineapple
Quartered Cored Leaves Reserved.

Crust: Preheat oven to 350F. Generously butter 9-inch
springform pan with 2 3/4 inch high sides. Finely grind
first 4 ingredients in processor. Add butter; blend until
crumbs are moistened. Press mixture on bottom and 1 3/4
inches up sides of pan. Bake until crust is set, abour 8
minutes. Transfer to rack; cool. Maintain oven
temperature. Filling: Use electric mixer, beat cream
cheese, sugar and lime peel in large bowl until light and
fluffy. Beat in sour cream and lime juice. Add eggs 1 at a
time, beating just until blended. Pour filling into crust.
Bake until edges are firm but centre 2 inches of
cheesecake still moves slightly when pan is shaken, about
1 hour 20 minutes. Transfer to rack and cool 10 minutes.
Run small sharp knife around pan sides to loosen cake.
Cover; chill overnight. Place mango around top edge of
cake. Place kiwi, then pineapple in centre. Garnish with
pineapple leaves. Bon Appetit Magazine August 1993 From:
Carl Berger Date: 26 May 96 From: Fred Ball Date: 13 Sep
98 Per Serving (excluding unknown items): 221 Calories; 5g
Fat (16.9% calories from fat); 3g Protein; 47g
Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 28mg
Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat
Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.Nutr. Assoc. : 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

BigOven(tm) -- easy-to-use recipe software. www.bigoven.com

==============================================
Holiday Pumpkin Cheesecake
==============================================
Yields: 8 Servings Cuisine: Main Ingredient: Keywords:
Cheesecakes

1 Graham craker crust -FILLING- 1 can 16 oz Pumpkin 1 cup
Sugar 3 Eggs 1 teaspoon Cinnamon
5/2 teaspoon Ginger 1 pk 1/4 oz Gelatin Unflavored 16
ounces Cream cheese 1 tablespoon Vanilla -TOPPING- 1 can
20 oz Pineapple Crushed in Juice 1 cup Marshmallows
6/2 cup Whipping cream Pitted

Graham cracker crust should cover bottom and 1-1/2
inches up sides of springform pan. Bake in 350~ oven 10
minutes. Drain pineapple well, pressing out juice with
back of spoon. Reserve 3/4 c juice. Cover pineapple and
refrigerate. Combine juice with pumpkin, sugar, eggs,
spices and gelatin in medium saucepan. Cover and simmer
gently 30 minutes, stirring occasionally. Beat cream
cheese and vanilla until fluffy. Gradually beat in warm
pumpkin mixture until well blended. Pour into prepared
springform pan. Cover, refrigerate overnight. Remove
sides from pan. Place cheesecake on serving plate. Fold
pineapple and marshmallows into whipped cream. Spoon on
top of cheesecake. Makes 8 servings. Source: Dole Typed
by: Laird Kelly April 27, 1995 From: Laird Kelly Date:
26 Nov 98 Per Serving (excluding unknown items): 2
Calories; 0g Fat (0.0% calories from fat); 0g Protein;
trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0

BigOven(tm) -- easy-to-use recipe software. www.bigoven.com

==============================================
Hungarian Cheesecake
==============================================
Yields: 10 Servings Cuisine: Main Ingredient: Keywords:
Cheesecakes

-CRUST-
7/2 cup Unbleached Flour 4 tablespoon Sweet Butter
Margarine
8/8 teaspoon Salt Cold Water 1 teaspoon Baking Powder 2 Egg
Yolks 1 tablespoon Lemon Juice -CHEESECAKE- 2 cups
Cottage Cheese
9/4 cup Sugar 1 cup Sour Cream
10/2 cup Raisins 4 Eggs 1 teaspoon Lemon Rind 1 cup Crushed
Pineapple Pitted

* Lightly beat the egg yolks. ** Use only as much cold
water as needed. (3 to 4 TBLS) ~-----------------------------------------------------
------------- ~-- ~-- Sift together the flour and
baking powder, set aside. Cream the butter in a large
mixing bowl, then add the egg yolks, salt, and lemon
juice, mixing well. Add the dry mixture, then using
your fingers, work the dough into a smooth consistency.
Add the cold water as necessary to work the dough. Roll
the dough out on a flat surface to a thickness of 1/4-
inch. Cut the dough to fit the greased bottom of a 9-
inch springform pan and place the dough in the bottom.
Use the excess to line the sides of the pan. Chill.
CHEESECAKE: Preheat the oven to 450 degrees F. Press
the cottage cheese through a sieve. In a large mixing
bowl, beat 3 eggs and the sugar until well blended. Add
the cottage cheese and beat, then stir in the lemon
rind and the sour cream. Separate the remaining egg,
saving the yolk for another recipe, and brush the crust
with the white. Combine the pineapple and raisins in a
bowl, then spread the mixture evenly on the prepared
crust. Pour the cheese mixture on the top of the fruit
mixture. Bake for 10 minutes at 450 degrees F. then
reduce the oven to 350 degrees F. and bake for about
another 35 minutes. Cool to room temperature, then
chill. Serve chilled. Per Serving (excluding unknown
items): 251 Calories; 9g Fat (29.9% calories from fat);
12g Protein; 33g Carbohydrate; 1g Dietary Fiber; 131mg
Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch);
1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2
Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0

BigOven(tm) -- easy-to-use recipe software. www.bigoven.com

==============================================
Never-fail Cheesecakes Recipe
==============================================
Yields: 4 Servings Cuisine: Main Ingredient: Keywords:
Cheesecakes

24 ounces PHILADELPHIA BRAND cream Cheese Softened 5 Eggs
1/2 cup Sugar
2/2 pint Sour cream Temperature 3 teaspoons Vanilla 1
tablespoon Lemon Juice

For topping: Your choice of cherry pie filling, maraschino
cherries, pineapple chunks, half an apricot, mini
chocolate chips, etc. Preheat oven to 300 F. Cream the
cheese (easy to do if it's at room temperature). Add eggs,
one at a time, and then beat in 1 cup of sugar and 1 1/2
teaspoons of vanilla. Using small muffin tins filled with
paper liners, fill the tins to 1/8-inch from the top. Bake
25 to 30 minutes, or until tops begin to crack (if tops
have not cracked after baking 30 minutes, remove them from
the oven anyway, as they are adequately baked by that
time). While cakes are baking, mix sour cream with 1/2 cup
sugar and 1
3/2 teaspoons vanilla in a bowl. Remove the cakes from the
oven, leaving the oven on, and cool on wire cake racks in
tins for 5 minutes, or until the cakes drop. Then cover
the tops of the cakes with the sour cream mixture and put
them back in oven for 5 more minutes. Remove the cakes
from their tins, use a teaspoon to help get them out, and
set them on wire racks to cool. Once they have cooled,
put the cakes in the refrigerator. Before serving, add
topping of your choice. Makes 48 small cakes. Epicurious
May 1998 Joan Shi, Maggie Shi's mom "Love on a Plate"
From: Trish <[email hidden]> Date: Wednesday, May 05,
1999 3:23 Pm MM by Helen Peagram Per Serving (excluding
unknown items): 82 Calories; 6g Fat (62.2% calories from
fat); 7g Protein; 1g Carbohydrate; 0g Dietary Fiber;
234mg Cholesterol; 69mg Sodium. Exchanges: 1 Lean Meat;
1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0

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==============================================
Pina Colada Cheesecake
==============================================
Yields: 12 Servings Cuisine: Main Ingredient: Keywords:
Cheesecakes

-CRUST- 1 cup Graham wafer crumbs
4/2 cup Coconut
5/4 cup Margerine -FILLING- 3 pk Cream cheese softened
6/4 cup Sugar 4 Eggs 1 cup Sour cream 1 can 355ml cream of
coconut 1 can 14 Ounce crushed pineapple Well drained 2
tablespoon Cornstarch 1 tablespoon Lemon Juice -TOPPING-
7/2 cup Apricot Jam 2 Kiwi fruit 1 can Pineapple tidbits
drained 1 cup Coconut 1 small Pineapple

Crust: Heat oven to 350. Combine first 3 ingredients and
press into bottom and 1 inch up sides of 9 in springform
pan. Bake for 10 minutes. Cool on wire rack. Filling:
Beat Cream cheese and sugar until smooth. Beat in eggs
one at a time until just blended. Stir in remaining
ingredients. Pour into pan. Bake at 350 for approx 1 hr
and 20 minutes or until centre is just set. Allow to cool
completely in pan and then chill for approx. 6hrs or
overnight. Topping: Melt jam over medium heat; sieve to
remove fruit pieces. Arrange kiwi and pineapple on top of
cake. Brush fruit with jam and press the coconut onto
sides of cake. Variation you can add sliced strawberries
to the top of the cake as well Reprinted from Canadian
Living Magazine March 1993 Per Serving (excluding unknown
items): 273 Calories; 9g Fat (28.7% calories from fat);
3g Protein; 47g Carbohydrate; 2g Dietary Fiber; 71mg
Cholesterol; 39mg Sodium. Exchanges: 1 1/2 Grain(Starch);
1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1
1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0

BigOven(tm) -- easy-to-use recipe software. www.bigoven.com

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My mother; dead since 1997; used to make a baked
cheesecake that had crushed pineapple in it. She didn't
leave the recipe for it.

Does anybody have such a recipe?

Get your loved one's to write down their recipes, it is a
way to celibrate them after they're dead. And also a
terrible loss....all those taste memmories you can't share
with a new generation..

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"MOM PEAGRAM" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Cheesecake ( Mango Pineapple Lime )

Thanks but none of those fit what I remember. Mom's was a
graham waffer crust with pineapple bits right in the
filling. I think it was baked but I could be wrong.

I'll probably never see the like of that cheesecake again.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

[email hidden] (SportKite1) wrote in
:"]news:[email hidden]:

Quoted message said:

recipegoldmine.comcakecheesesweOpen ↗
255.html

I think we have a possible winner here...Thanks everso much.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.