Pineapple cheesecake squares #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pat-in-pan crust (see below) | |
| 2 | packs | (8-oz) cream cheese; softened |
| ½ | cup | Sugar |
| 2 | Eggs | |
| ⅔ | cup | Unsweetened pineapple juice |
| ¼ | cup | All-purpose flour |
| ¼ | cup | Sugar |
| 1 | can | (20-oz) crushed pineapple; well drained (reserve 1 cup juice) |
| ½ | cup | Whipping cream |
| 2 | cups | All-purpose flour |
| ⅔ | cup | Margarine or butter; softened |
| ½ | cup | Almonds; finely chopped and toasted |
| ½ | cup | Powdered sugar |
Directions
PAT-IN-PAN CRUST
Heat oven to 350 degrees. Prepare crust (see below) and bake. Beat cream cheese in medium bowl until smooth and fluffy; beat in ½ cup sugar and the eggs. Stir in ⅔ cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.
Mix flour and ¼ cup sugar in 2-quart saucepan. Stir in 1 cup of the reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple.
Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 12 squares.
Pat-in-the-Pan Crust: Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13x9x2-inch pan.
Bake until set, about 15-20 minutes.
FROM MAGAZINE AD
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .