Pineapple Cheesecake Squares Recipe

Ingredients
<br>- 2 cups all-purpose flour
<br>- ½ cup confectioners' sugar
<br>- ½ cup sliced almonds
<br>- ⅔ cup butter
<br>- 2 (8 ounce) packages cream cheese, room temperature
<br>- ½ cup white sugar
<br>- 2  eggs
<br>- ⅔ cup unsweetened pineapple juice
<br>- ¼ cup all-purpose flour
<br>- ¼ cup white sugar
<br>- 1 (20 ounce) can crushed pineapple, drained with juice reserved
<br>- ½ cup heavy cream, whipped
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
<br>step 2: While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
<br>step 3: Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.
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Ingredients
- 2 cups all-purpose flour
- ½ cup confectioners' sugar
- ½ cup sliced almonds
- ⅔ cup butter
- 2 (8 ounce) packages cream cheese, room temperature
- ½ cup white sugar
- 2 eggs
- ⅔ cup unsweetened pineapple juice
- ¼ cup all-purpose flour
- ¼ cup white sugar
- 1 (20 ounce) can crushed pineapple, drained with juice reserved
- ½ cup heavy cream, whipped

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
step 2: While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
step 3: Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

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