This is my favorite cheesecake...I don't think you can buy Zweiback anymore, leastwise I've not been able to find them. A graham cracker crust or chocolate wafer crust would work just as well. I've made it without the pineapple topping but love it with the topping, too.

Pineapple Crown Cheesecake
1 1/2 C Zweiback crumbs
1 tsp. cinnamon
3 t brown sugar
Mix together and blend in 6 T. melted butter. Press evenly on bottom and sides of a buttered 9" spring-form pan. Set pan on a 12" piece of heavy duty aluminum foil. Fold around pan and chill.

Filling:

3 8 oz. packages cream cheese, room temp
1 1/2 C. sugar
4 eggs
2 C. sour cream
1 C. whipping cream
2 T., lemon juice
1 tsp. grated lemon rind
1/2 tsp. vanilla

In large mixing bowl beat sugar and cream cheese together until fluffy. Gradually beat in eggs one at a time, beating well after each addition. Add 2 C. sour cream, 1 C. whipping cream, lemon juice, lemon rind and vanilla. Pour into prepared crust and bake in preheated 350 oven 1 hour. Turn oven off and let cake sit in oven with door closed 1 hour longer. Remove from oven and let cool on wire rack. Cake will settle in center as it cools Remove foil and loosen cake around edges with knife. Release spring and carefully lift off side of pan. Top with pineapple glaze.

Pineapple Glaze:

1 can 13 oz. frozen crushed pineapple, thawed (I use the unfrozen)
1 T. cornstarch
1 T. lemon juice

Heat pineapple, cornstarch and lemon juice. Cook until thickened. Chill

Note: for years I never used the pineapple glaze but I must admit I love it with the topping. Also, sometimes the top of the cake cracks and the glaze successfully covers that. I love, love, love cheesecake. This makes a good size cake...it freezes well.

ty..the filling is mostly what I was looking for, and this sounds wonderful. A basic, dense, smooth filling.

I once thought I had lost this recipe and called everyone I knew long distance back in the days it cost money to call long distance. That's how desperate I was to locate it. LOL I hope you like it as much as I do if you try it.

I have a plain cheese cake recipe, but it is not dense. It is fluffy!
You should look for Junior's Cheesecake recipe. Junior's is famous for their NY cheesecake.

This is Martha Stewart's New York style cheesecake

For the Crust

12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar

for the Crust

Pinch of coarse salt

For the Cake

3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Directions

1.
Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.

To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.

Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Here's the recipe for "Junior's NY Style Cheesecake":

"Junior's" cheesecake is considered to be the best cheesecake in New York. And now they are offering you and your family the exclusive recipe just in time for the holidays.

Thin Sponge Cake Layer for Cheesecake Ingredients for One 9-inch Sponge Cake Layer

1/2 cup sifted cake flour 1 teaspoon baking powder Pinch of salt 3 extra-large eggs separated 1/2 cup plus 2 tablespoons sugar 1 teaspoon pure vanilla extract 3 drops pure lemon extract 3 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar Story continues belowAdvertisement

Directions for the Thin Sponge Cake Layer for Cheesecake

Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).

Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).

Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

Makes Enough for One Cheesecake

Ingredients for Cream Cheese Filling

(4) 8 ounce packages cream cheese (the regular variety, not light Neufchatel cream cheese) at room temperature 1 2/3 cups sugar 1/4 cup corn starch 1 tablespoon pure vanilla extract 2 extra large eggs 3/4 cup heavy whipping cream

Directions for the Cheesecake Filling

Preheat the oven to 350degrees Fahrenheit and generously butter a 9-inch springfoam pan. Wrap the outside of the pan with foil, covering the bottom and extending up the sides. Make the batter for the sponge cake as the recipe directs.

Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan). Leave the oven on.

While the cake cools, make the cream cheese filling: Place an 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one.

Blend in the heavy cream. At this point, mix the filling only until completely blended (just like they do at Junior's). Be careful not to over-mix the batter.

Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springfoam pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheescake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.

Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springfoam pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Ingredients for the Macaroon Crunch

1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts) 1/2 cup angel flake coconut Ingredients for the Strawberry Topping

1 quart large ripe strawberries 1 cup strawberry jelly 1/2 cup apricot preserves

Directions for the Fresh Strawberry Cheesecake

Preheat the oven to 350 F and butter a 9-inch springform pan. Make and bake the sponge cake layer. Make the cheesecake filling and bake the cake as for Junior's Famous No. 1 Pure Cream Cheesecake. Transfer the baked cake to a wire rack to cool, about 1 hour.

While the cake is baking and cooling, make the macaroon crunch: Spread the nuts and coconut on a baking sheet and toast in a 350 F oven until golden and crunchy, about 10 to 15 minutes. Set the crunch aside to cool.

To prepare the strawberries: Wash, hull, and sort through the strawberries, then pat them dry with paper towels. Starting at the outside edge of the cheesecake, arrange the berries on their sides, in rows, with ends pointing toward the edge of the cake. Continue until the top of the cake is completely covered by strawberries.

Now make the strawberry topping: Melt the strawberry jelly and apricot preserves together in a small saucepan over medium-low heat. Strain and drizzle the warm jelly over the berries. Sprinkle the macaroon crunch ina 1 1/2-inch border around the edge of the cheesecake, covering the berries around the outside edge.

Loosely cover the entire cake with plastic wrap, being careful not to let the glaze stick to the wrap.

Refrigerate the cake until it's completely cold, at least 4 hours or overnight. Remove the cake from the pan and serve it chilled. Wrap any leftover cake in plastic wrap and store in the refrigerator.

Lovely! I used georgysmom's recipe and it was wonderful. Next time, I'll try the one Glenda posted. I did look up Junior's but just too many steps etc. I've made cheesecake many times, I just wanted to try new recipes. TY all

I'm glad you enjoyed it. If you didn't try the pineapple topping, do try it next time it is wonderful with the cheesecake. I also have a recipe using Bailey's Irish Cream and has a chocolate crust. It's very good if you have a crowd. The thing I'm not crazy about is that the Bailey's flavor permeates it too much (IMO) the next day. The first day it's wonderful. Like you, I like plain unadulterated cheese cake. If you're interested in this recipe, let me know.

I remember the first time I had cheesecake.

Was in the marching band in high school, and we were in a parade in New York.

Some of us were walking thru Macy's and friend suggested I try their cheesecake. Been hooked on cheesecake ever since.

I like mine NY style with nothing on it.

When I was still at home my mother made a cheesecake filling using instant vanilla pudding and sour cream I think. It was very good. I think she got the recipe from her homemakers club she belonged to. I have never been able to find the recipe for it though.

Does this sound like your Mom made, bengardening? Of course, you could skip adding the pie filling.

Sour Cream Pudding Pie

1 (9 inch) prepared graham cracker crust
1 pint sour cream
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

In a small bowl, mix together sour cream, pudding mix, and vanilla extract. Spread mixture into crust and chill until set, about 30 minutes. Top with pie filling immediately before serving.

Oh man, CHEESECAKE, I think it just might be evil. I Love it!!

I like it plain also. If anything, I like blueberry pie filling on mine. DH gets me a cheesecake for my birthday. Mmmm, I sure could eat some right now.