AUNT BLANCHE'S POLISH PINEAPPLE CHEESE CAKE

Aunt Blanche's Polish Pineapple Cheese Cake image

This was my Aunt Blanche's recipe. This cheese cake was at every family get together during the holiday's.The cheese cake has a light and fluffy filling. This recipe has to be at least 70 years old, or older. I always ate the cheese and pineapple filling off of it. I love this cake. I decided to update the crust. The crust...

Provided by Nor Mac

Time 1h30m

Number Of Ingredients 28

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Ingredients

CAKE MIX CRUST
1 box yellow cake mix
1/2 + 3 TB 1 stick plus 3 tablespoons of butter.
Note a vanilla wafer crust would work as well with this cake
VANILLA WAFER CRUST
1 3/4 c vanilla wafers
1/2 stick melted butter
2 Tbsp sugar
ORIGINAL CRUST
1 1/2 c flour
4 Tbsp melted butter
1 egg beaten
1 tsp baking powder
1-4 Tbsp milk add milk a little at a time. until the crust is damp enough to press in pan.
3 Tbsp sugar
FILLING
1 can(s) 20 ounce can of crushed pineapple drained
1/2 c granulated sugar
1 Tbsp corn starch
CAKE
2 pkg 8 ounce cream cheese softened
1 1/2 c regular milk
2 eggs
5 Tbsp sugar
3 Tbsp flour
1/2 tsp vanilla extract
1/2 tsp lemon juice
1 tsp cinnamon to garnish

Steps:

1. heat oven to 325 degree's wrap foil around spring form pan. Mix 1 box of cake mix with 1 stick plus 3 tablespoons of melted butter.Mix until dough is pliable. Press in to spring form pan bottom,and slightly up the sides of pan. I have 3 crusts listed. Choose one that sounds good to you. Just mix all ingredients together and press in pan. set aside to work on fillings.
2. make pineappple filling: In a sauce pan combine drained crushed pineapple with 1 tablespoon of corn starch and 1/2 cup of granulated sugar.Cook on medium-med high stirring constantly until mixture is thick like pie filling .Set aside and make the cake portion.
3. cheese filling: in a blender put milk,flour,sugar and eggs. Pulse for a few seconds until combined well.add the softened cream cheese,vanilla,and lemon juice. Blend until lumps are gone,and batter is smooth.
4. take the pineapple filling and spread on top of crust evenly. Take cheese mixture and pour over pineapple mixture. Bake on a sheet pan at 325 degree's for one hour and 15 minutes.Check on cake. Ovens differ. If the sides are browned. Usually the cake is done.The sides of cake will be browning.Note: This has a different cheese consistency than your normal cheese cake. It is softer,and fluffier.Shut oven off,and let the cake cool in oven before removing it. This prevents cracking of cheese cakes. Refrigerate a few hours. Run a sharp knife around the inside edge of pan before removing the sides of spring form pan.Remove sides of spring form pan. Serve on bottom portion of pan. sprinkle cinnamon on top,and serve with whipped cream if desired.keep in fridge. I like to make my cakes a day ahead.They always taste better after refrigerating over night.