Pineapple cheesecake squares

Pineapple cheesecake squares

Ingredients/Components

• sugar - 1/2 c
• eggs - 2 item
• pkg - 2 oz
• powdered sugar - 1/2 c
• whipping cream - 1/2 c
• pineapple juice - 2/3 c
• softened margarine - 2/3 c
• Gold Medal all-purpose flour - 2 c
• almonds, finely chopped and toasted - 1/2 c
• can crushed pineapple, well drained reserving 1 c - 1 oz

How to make pineapple cheesecake squares:

Mix 2 cups of flour, margarine, powdered sugar and almonds in a medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased, rectangular 9 x 13-inch pan and bake until set, 15 to 20 minutes. This will be the base of the dessert.

Beat cream cheese in medium bowl until smooth and fluffy. Beat in 1/2 cup of sugar and the eggs. Stir in 2/3 cups of pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.

Mix 1/4 cup flour and 1/4 cup sugar in 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat. Stir constantly. Boil and stir one minute. Remove from heat and fold in pineapple. Cool completely.

In chilled bowl, beat whipping cream until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate about 4 hours until firm. Cut into about 3-inch squares for serving.

Recipe categories: Cheesecake, Desserts, Pineapple.