This recipe came out three years before Hawaii became a State.
1956 recipe from vintage Borden's Eagle Brand advertising
20 graham crackers, finely crushed
1/4 cup butter, softened
2 3-oz.-pkgs. Borden’s Cream Cheese, softened
1 15 oz.-can Eagle Brand Sweetened Condensed Milk
2 eggs, separated
2 tbsp. sugar
1 tsp. vanilla
1 1/2 tsp. cornstarch
1 1/2 cups canned crushed pineapple, with juice
1 1/2 tbsp. lemon juice
Mix crumbs with butter; press into 8-in. square baking dish. Beat cheese until creamy. Add sweetened condensed milk and egg yolks; blend thoroughly. Beat egg whites until foamy; gradually add sugar; beat until soft peaks form. Carefully fold egg whites and vanilla into sweetened condensed milk mixture. Pour into dish. Bake at 350° F for 35 minutes. Cool. Mix pineapple, cornstarch and lemon juice in saucepan. Bring to a boil; simmer, stirring constantly, 10 minutes. Cool. Spread on cake.
These ladies have already had a few tiki cocktails while waiting for your pineapple cheesecake.