Pineapple cheesecake squares

Pineapple cheesecake squares

Ingredients/Components

• sugar - 1/2 c
• eggs - 2 item
• pkg - 2 oz
• flour - 1/4 c
• whipping cream - 1/2 c
• Dole unsweetened pineapple juice - 2/3 c
• can Dole crushed pineapple, well drained reserve 1 c - 1 oz
• Pat-In-The-Pan Crust see recipe - 1 item

How to make pineapple cheesecake squares:

Heat oven to 350°. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat, fold in pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold in pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 3-inch squares.

Recipe categories: Cheesecake, Desserts, Pineapple.