Pineapple cheesecake squares

Pineapple cheesecake squares

Ingredients/Components

• flour - 2 c
• butter, softened - 2/3 c
• almonds, finely chopped and toasted - 1/2 c
• powdered sugar - 1 c
• Press firmly and evenly in bottom of ungreased pan 13 x 9 x 2-inch
• sugar - 1/2 c
• eggs - 2 item
• unsweetened pineapple juice - 2/3 c
• can crushed pineapple, well drained reserve 1 c - 1 oz
• whipping cream - 1/2 c

How to make pineapple cheesecake squares:

Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased pan (13 x 9 x 2-inch). Bake 15 to 20 minutes until set.Filling:2 (8 oz. each) pkg. cream cheese, softened1/2 c. sugar2 eggs2/3 c. unsweetened pineapple juice1/4 c. flour1/4 c. sugar1 (20 oz.) can crushed pineapple, well drained (reserve 1 c. of juice)1/2 c. whipping cream Beat cream cheese until smooth and fluffy. Beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice (sweetened). Pour mixture over hot crust. Bake just until center is set, about 20 minutes. Cool.

Mix flour and 1/4 cup sugar in 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Fold in pineapple. Cool completely. Beat whipping cream stiff in chilled bowl. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely. Refrigerate until firm, approximately 4 hours. Cut into 3-inch squares.

Recipe categories: Cheesecake, Desserts, Pineapple.