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Pineapple Cheesecake Squares

by on February 25, 2011 in Cakes, Desserts February 25, 2011 CakesDesserts
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Creamy and delicious! One piece is never enough for this favorite dessert. First you bake the crust and then make the filling. Bring this to your next potluck and I am sure you will come home with an empty pan!

Ingredients

  • FOR THE CRUST:
  • 2 cups Flour
  • ⅔ cups Butter, Softened
  • ½ cups Icing Sugar
  • ½ cups Almonds, Toasted And Finely Chopped
  • _____
  • FOR THE FILLING:
  • 2 packages (8 Oz. Package) Cream Cheese, Softened
  • ½ cups Sugar
  • 2 whole Eggs
  • ⅔ cups Unsweetened Pineapple Juice
  • _____
  • FOR THE TOPPING:
  • ¼ cups Flour
  • ¼ cups Sugar
  • 1 cup Reserved Pineapple Juice (from Can Of Crushed Pineapple)
  • 1 can (20 Oz. Can) Crushed Pineapple, Well Drained (reserve 1 Cup Juice)
  • 1 cup Whipping Cream

Preparation

Heat oven to 350ºF.

For the crust, mix all ingredients in bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 9×13 baking pan. Bake until set, 15-20 minutes.

For the filling, beat the cream cheese in a medium bowl until smooth and fluffy. Beat in the sugar and the eggs. Stir in the pineapple juice. Pour the cream cheese mixture over the hot crust. Bake just until center is set, about 20 minutes. Cool completely.

For the topping, mix flour and sugar in a saucepan. Stir in reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from heat, fold in pineapple. Cool completely.

Beat whipping cream in a chilled bowl until stiff. Fold into the cooled pineapple mixture. Spread carefully over the dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into squares and serve.

One Comment

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hulatutu on 7.28.2011

Would it be okay to use cornstarch in place of the flour for the filling? I’d like to have a clear consistency. Thank you!

One Review

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shari on 3.27.2011

This is very yummy! As I was whipping the cream in the very last step, I realized that this recipe really doesn’t call for very much sugar. Only 1/2 cup for the crust, 1/2 cup for the filling and 1/4 cup for the topping. In my experience that’s about half of what most dessert recipes would call for. So….I started freaking out a little bit, and ended up adding 1/3 cup of icing sugar to the whipping cream before I folded it into the pineapple topping mixture. It was delicious, and the perfect amount of sweetness. My crust was very hard, but I’m sure that was just me. -I am hopeless when it comes to making any type of pie crust! I think maybe I didn’t bake it long enough in the beginning. Anyway, the topping part is so good that the people at church ate it all up DESPITE the hard crust. Thank you for the yummy recipe.

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