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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pineapple Cheesecake Squares Recipe

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This recipe for Pineapple Cheesecake Squares is from Moore Than Just A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pie crust (Pat-In-The-Pan Crust)
2 pkg. cream cheese, 8 oz., softened
1/2 c. sugar
2 med. eggs
2/3 c. unsweetened pineapple juice
14 c. all-purpose flour
1/4 c. sugar
1 -20 oz. can crushed pineapples, reserve 1 c. juice
1/2 c. whipped cream
Directions:
Directions:
Heat oven to 350º. Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup of sugar and the eggs. Stir in 2/3 cup of 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 of 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 and fold in pineapples. Cool completely. Beat whipped cream in chilled bowl until stiff. Fold in the pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into about 3 inch squares. Makes 12 squares.
Personal Notes:
Personal Notes:
See Pat-In-The-Pan-Crust Recipe for directions.

 

 

 

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