Pineapple cheesecake squares
9 Servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flour |
| 3 | tablespoons | Butter; softened |
| Sugar | ||
| 1 | pack | (8 oz) cream cheese; softened |
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 1 | can | (8 oz) crushed pineapple; drained |
Preheat oven to 350°. Spray or grease 9 x9 in baking dish. In medium bowl, with hand, knead flour, butter and 2 tablespoons sugar to form stiff dough.
Pat dough evenly in bottom of baking dish. Bake 12 to 15 minutes till golden brown. Meanwhile, in small bowl, with mixer at medium speed, bear cream cheese, vanilla, egg and 3 tablespoons sugar until blended, occasionally scraping bowl with rubber spatula. Fold in half of the crushed pineapple. Remove baking dish from oven; pour cream cheese mixture over baked layer in pan; sprinkle with remaining pineapple. Bake 25 minutes longer or until top is firm when lightly pressed with finger. Refrigerate until well chilled, at least 2 hours. When cold, cut into 9 squares. Cover pan with foil and refrigerate if not serving right away. (abt 250 calories each)
Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on 7 De, c 1997
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