Pineapple Cheesecake Squares

18 ingredients
5 steps

Ingredients

  • FOR THE CRUST:
  • 2 cups Flour
  • 2/3 cups Butter, Softened
  • 1/2 cups Icing Sugar
  • 1/2 cups Almonds, Toasted And Finely Chopped
  • _____
  • FOR THE FILLING:
  • 2 packages (8 Oz. Package) Cream Cheese, Softened
  • 1/2 cups Sugar
  • 2 whole Eggs
  • 2/3 cups Unsweetened Pineapple Juice
  • _____
  • FOR THE TOPPING:
  • 1/4 cups Flour
  • 1/4 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

Directions

  1. 1
    Heat oven to 350°F.
  2. 2
    For the crust, mix all ingredients in bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 9x13 baking pan. Bake until set, 15-20 minutes.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.

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