Danish Pineapple Cheesecake

Mix the cream cheese, sugar, vanilla and the pineapple; let stand.

Mix warm milk, water, dry yeast and sugar and set aside. Mix the margarine, flour, salt and the egg yolks.

Add the yeast mixture and mix well.

Divide the dough into two parts.

May have to add more flour until pliable consistency.

Roll for 18 x 12 x 1-inch jelly roll pan.

Spread dough in the pan until sides are covered.

Pour the cream cheese mixture into the dough and roll the second part of the dough the same as the first, covering the top like a pie.

Brush top of dough with the beaten egg whites and top with granulated sugar and ground nuts.

Let rise for 1/2 to 1 hour until doubled.

Bake at 350° for 30 minutes or until golden brown.