Pineapple Cheesecake Squares
CATEGORIES
INGREDIENTS
- CRUST
- 2 cups flour
- 2/3 cup margarine or butter, softened
- 1/2 cup almonds, finely chopped and toasted
- 1/2 cup powdered sugar
- FILLING
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 2/3 cup unsweetened pineapple juice
- 1/4 cup flour
- 1/4 cup sugar
- 1 (20 ounce) can crushed pineapple, well drained (reserve 1 cup juice)
- 1/2 cup whipping cream
DIRECTIONS
- For the crust, mix all ingredients in medium bowl with fork until crumbly.
- Press firmly and evenly in bottom of ungreased rectangular pan, 13x2x2 inches.
- Bake at 350 degress until set.
- 15 to 20 minutes.
- For the filling, Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs.
- Stir in 2/3 cup pineapple juice.
- Pour cream cheese mixture over hot crust.
- Bake just until center is set, about 20 minutes.
- Cool completely.
- Mix flour and 1/4 cup sugar in 2-quart saucepan.
- Stir in 1 cup 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 about 3-inch squares.
- Makes 12 squares.