This one is attributed to my aunt Nadine McQuown (it's probably her
handwriting); she was married to my dad's older brother and died in 1980. I
don't bake pies and cakes, I'm just reporting recipes I found in that old
recipe box. Apparently people of that generation always baked pies and
cakes This is more 'fancy' than most of the things I've run across in
that recipe box. I have a few notations in brackets [ ].

Pineapple Cheese Cake

1-3/4 c. Zwieback crumbs [I know what zwieback is but this struck me as odd]
1/4 c. sugar
1/2 c. butter, softened
#2 can crushed pineapple, drained [about 1-1/2 cups]
12 oz. cream cheese, softened
1/2 tsp. vanilla extract
1/2 c. sugar
1/8 tsp. cinnamon
2 eggs slightly beaten
1 c. thick sour cream
3 Tbs. sugar
1 tsp. vanilla extract

Butter bottom and sides of one 9-inch round layer cake pan with removeable
bottom. [A spring-form pan, I suppose]

Mix together in a bowl the crumbs and the 1/4 c. sugar. Using a fork, blend
in the butter. With the back of a spoon press the crumb mixture firmly into
an even layer on bottom and sides of the pan. Bake at 375 for 5 minutes &
cool.

Blend in another bowl the cream cheese and 1/2 tsp. vanilla. Add gradually,
blending until smooth after each addition the 1/2 c. sugar, cinnamon and
eggs. Gently blend in the pineapple. Turn into the crumb crust, bake at
325 for 35 minutes.

Meanwhile, mix together the sour cream, sugar and vanilla. When the cake is
done remove from oven and spread the sour cream mixture on top. Cool
completely. Chill thoroughly in the icebox before serving. Serves 12.

Jill