Pineapple Cheesecake Squares
By
Theresa Beilstein, Elmira, New York
Light and delicious, and not too sweet. A great cheesecake.
Preparation time
20 minutes
Cooking time
40 minutes
Total time
1 hour
Yield
12 Bars
Ingredients
1⁄2 cup powdered sugar 2 cups flour 2⁄3 cup butter 1⁄2 cup almonds (chopped) 16 ounces cream cheese 1⁄2 cup sugar 2 eggs 2⁄3 cup pineapple juice 1⁄4 cup flour 1⁄4 cup sugar 1 can unsweetened crushed pineapple (20 ounces, drain and reserve juice) 1 cup pineapple juice (reserved from can) 1⁄2 cup whipping creamInstructions
Crust:
Mix ½ cup powdered sugar, 2 cups flour, 2/3 cups of butter and ½ cup of chopped almonds together with a fork until crumbly. Press firmly and evenly into bottom of a 9 x 13 pan. Bake 15-20 minutes at 350º.
2nd Layer:
Drain crushed pineapple and reserve 1 cup of juice. Set aside. Beat 2 packages of cream cheese in medium bowl until smooth and fluffy. Beat in ½ cup sugar and 2 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.
3rd Layer:
Mix ¼ cup of flour and ¼ cup of sugar in a 2 quart pan. Stir in 1 cup of reserved pineapple juice and heat to boiling over medium heat. Stir constantly. Boil one 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.
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