Pineapple cheesecake squares ** jo
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Pat in pan crust |
| 2 | packs | Cream cheese (8 oz each) |
| ½ | cup | Sugar |
| 2 | xes | Eggs |
| ⅔ | cup | Unsweetened pineapple juice |
| ¼ | cup | Flour |
| ¼ | cup | Sugar |
| 1 | cup | Crsh pineapple(20 oz)drained |
| 1 | cup | Juice from drained can(save) |
| ½ | cup | Whipping cream |
Directions
Heat oven to 350deg. Bake crust. Beat cream cheese in bowl until smooth and fluffy; beat in ½ cup sugar and the eggs. Stir in ⅔ cup 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 qt saucepan. Stir in 1 cup of saved Pineapple juice.
Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in drained 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 squares.