Pineapple Cheesecake Square
Yield
12 squaresPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | oz. |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
pineapple juice
unsweetened |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 20 | ounces |
pineapple
large |
|
| ½ | cup |
heavy whipping cream
or cool whip |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | oz. |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
pineapple juice
unsweetened |
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 578 | ml/g |
pineapple
large |
|
| 118 | ml |
heavy whipping cream
or cool whip |
|
Directions
NOTE: drain pineapple; reserving 1 cup juice.
Prepare crust:
Beat cream cheese in medium bowl until smooth and fluffy.
Beat in ½ cup sugar and the eggs. Stir in ⅔ cup pineAppetizersle cjuice.
Pour cream cheese over hot crust.
Bake just until center is set, about 20 m in. Cool completely. Mix flour and ¼ cup sugar in 2-quart saucepan.
Stir in 1 cup reserved juice from crushed pineapple.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 min. Remove from heat, fold in pineapple.
Cool completely. If not using cool whip ( beat whipping cream in chilled bowl until stiff).
Fold whipped cream or cool whip into pineapple mixture.
Spread carefully over dessert.
Cover loosely and ref. until firm. About 4 hr. Cut into 3 inch squares.
Makes 12 squares.
