Pineapple cheesecake squares #1

Yield: 12 Servings

Measure Ingredient
1 \N Pat-in-pan crust (see below)
2 packs (8-oz) cream cheese; softened
½ cup Sugar
2 \N 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


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 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, .

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