This recipe has been a family favorite since, well, 1981. I have hung on to this Woman’s Day magazine since then mainly for easy access to this recipe. It is one of the few recipes for cheesecake with a short crust as opposed to a graham cracker crust. I suppose you could substitute the graham cracker crust if you must, but this is so good you probably won’t want to. It makes a large cheesecake, so don’t be alarmed by the 40 ounces of cream cheese it needs. It is worth every ounce. I am submitting the recipe as written, but we substitute canned cherry pie filling for the pineapple topping given here. Use your fruit topping of choice, please. Also, some recommend putting a pan of hot water in the bottom rack of the oven during baking to prevent cracks…please do that if you want to. We usually just top the cheesecake cracks with our fruit topping and go for it. — posted by Chef #1122607
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