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24 ounces cream cheese, softened
1 cup plus 2 tablespoons granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup crushed zwieback crumbs
1/4 cup melted butter
1 (9 ounce) can crushed pineapple
1/2 cup granulated sugar
1/2 cup pineapple juice
3 tablespoons cornstarch
1 egg, beaten
1 tablespoon butter
Cheesecake: Mix softened cream cheese with 1 cup sugar until smooth.
Add eggs, one at a time, while stirring.
Add vanilla extract and salt.
Mix crumbs, 2 tablespoons sugar and butter. Pat in bottom of a 9-inch springform pan.
Pour in filling.
Bake at 350 degrees F for 20 minutes.
Cool. Spread with Pineapple Topping. Chill.
Remove outer ring to serve.
Pineapple Topping: Combine crushed pineapple, sugar, pineapple juice and cornstarch. Cook over moderate heat, stirring until thick.
Add egg and butter. Cook, stirring, a few more minutes.