A recent Thursday, my son, Dwight Stewart and his son, Andrzej and his wife, Christy (also my grands of course) came for a 4-day, 4-night visit. Dwight lives in Texas and Andrzej and Christy live in Littleton, Colorado, a small town on the superb of Denver. It was a treat to have all the family together on several occasions while they were here. The dessert Dwight requested and I prepared for them was my “Almond Cheesecake” (February 26, 2010 column) a favorite of Dwight’s.

Many years ago, when I was in my infant years of cooking, I would sometimes prepare this “cheesecake” for our dessert and on occasion still do. It was not too many years later that I invested in cheesecake baking pans and now prefer using them for making cheesecakes. I like the vanilla wafer crust as in the Almond Cheesecake better than the traditional graham cracker crust. However, this is a true KEEPER for when you need a quick and easy dessert.


1 ready-made graham cracker pie crust
12 oz. cream cheese, softened
½ tsp. vanilla extract
½ cup sugar
1/8 tsp. ground cinnamon
2 eggs, slightly beaten
1 ½ cups crushed pineapple, drained

Blend cream cheese and the ½ tsp. vanilla extract. Add gradually blending until smooth after each addition the ½ cup sugar, cinnamon and eggs. Gently blend in the pineapple; turn into the crumb crust. Bake at 325º for 35 minutes.

1 cup sour cream
3 Tbsp. sugar
1 tsp. vanilla extract

Meanwhile, mix the sour cream, 3 Tbsp. sugar and 1 tsp. vanilla extract. When cake is done, remove it from the oven and spread sour cream mixture on top. Cool completely. Chill thoroughly in refrigerator before serving. Yields 12 servings
After they left on Sunday, the quietness in the house was “noisy”…if you know what I mean. Many sweet memories were left behind and I hope it won’t be long until they will come visit again.



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