Pineapple Cheesecake

This recipe comes from Pillsbury’s Bake-Off Cook Book From the 18th Annual Bake-Off (held in 1967). It was one of the 100 finalists selected to compete in hopes of winning one of the grand prizes for that year.

TOTAL TIME
8 Hours
YIELD
Serves 8-10

INGREDIENTS

PINEAPPLE FILLING
  • 3 tablespoons sugar
  • 2 tablespoons flour
  • ⅛ teaspoon salt
  • 15 oz crushed pineapple, undrained
CHEESE FILLING
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup sugar
  • 2 cups small curd cottage cheese
  • 8 oz package softened cream cheese
  • ½ cup flaked coconut
  • 2 tablespoons flour
DOUGH
  • 1 package active dry yeast (¼ oz)
  • ¼ cup warm water (100° F)
  • 1 tablespoon sugar
  • ½ cup butter
  • 2 cups flour
  • 1 egg
  • ½ teaspoon vanilla extract
INSTRUCTIONS

PINEAPPLE FILLING LAYER
Combine ingredients in microwave-safe dish and microwave for 4 minutes, stirring occasionally, until thickened. Set aside to cool.

CHEESE FILLING LAYER
Beat eggs, vanilla and sugar at high speed until thickened. Add cream cheese, cottage cheese, coconut and flour. Beat until well blended. Set aside.

DOUGH
Mix yeast with warm water. Let stand. Combine butter, sugar and flour in large mixing bowl until mixture is the size of small peas. Add yeast mixture, egg and vanilla extract. Mix on low speed until dough forms. Knead on lightly floured surface until smooth.

ASSEMBLY
Roll out two-thirds of dough to a 14" x 10" rectangle and the remaining third of dough to a 12" x 8" inch rectangle. Place large rectangle in bottom of 12" x 8" inch pan, pulling dough up sides.

Spread dough with cooled pineapple filling mixture. Top with cheese filling mixture, spreading carefully to cover. Place the small rectangle of dough over filling. Fold bottom crust over top to seal edges. Flute edges. Cover; let rise in warm place until light, at least 1 hour. Bake, uncovered, at 375° F for 30-35 minutes until golden brown.

Optional: While warm, drizzle with glaze (Combine 2 tablespoons milk, ½ teaspoon vanilla extract, 1 cup confectioners sugar and blend until smooth).

Cool the cake to room temperature. Once the cake is cool, cover and chill in refrigerator for at least 4 hours (or even overnight) before serving.

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