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.
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
3 tablespoons of white sugar
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).
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I need to find a cheesecake recipe that has a pineapple layer between the cheesecake filling and the graham cracker crumb bottom.
Caroline from West Islip, NY
I found this in a search for pineapple cheesecake, which sounds like what you were originally asking about a cheesecake with a layer of pineapple b/t the cream cheese and the crust. Hope this helps.
Pineapple Cheesecake Recipe
Mix 1 cup sugar with 2 cans crushed pineapple in heavy syrup in a pot. Heat with 3 tablespoons cornstarch. Bring to a boil, stirring until thickened. Turn off and remove from heat while mixing cream cheese mixture.
Mix 2-8oz bars cream cheese, 1 cup sugar and 2 teaspoons salt. Mix in 4 eggs and stir well. Add 1 cup milk and 2 teaspoons vanilla.
Spread pineapple mixture into a pie shell lined 13X9 pan. Pour cream cheese mixture on top of that. Sprinkle with chopped nuts.
Bake in preheated oven at 400°F for 10 minutes, then turn down to 325 degrees for 50 minutes more.
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Years ago, I had written and made many times a recipe for a "Pineapple Cheesecake", the recipe came from a bag of Gold Medal Flour. The base of the cake was actually a cake batter made from scratch with the chunks of pineapples placed into the batter, it used cream cheese with some of the pineapple juice.
