"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pineapple Cheesecake Squares Recipe

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This recipe for Pineapple Cheesecake Squares, by , is from The Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Warner
Added: Monday, June 25, 2007


2 packages (8 ounces each) cream cheese, softened
½ c sugar
2 eggs
2/3 c Unsweetened Pineapple Juice
¼ c all-purpose flour
1/4 c sugar
1 can (20 oz) Crushed Pineapple, well drained (reserve 1 c juice)
½ c whipping cream

Pat-in-the Pan Crust

2 c all purpose flour
2/3 c margarine or butter, softened
½ c almonds, finely chopped and toasted
½ c powdered sugar

Heat oven to 350. Pat-in-the-Pan Crust:
Mix all ingredients in medium bowl with fork until crumble, Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake until set. 15- 20 mins.

Beat cream cheese in medium bowl until smooth and fluffy: beat in ½ 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 ¼ 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 desert. Cover loosely and refrigerate until firm. About 4 hours. Cut into about 3-inch squares.

Personal Notes:
Personal Notes:
Note: I usually double this but it fits a 9x12 pan perfect as a single.

I use orange juice instead of pineapple juice if I don’t have enough

No need to double crust if you are doubling the receipt unless you like a thicker crust

I make this at Easter time.




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