Pineapple Cheesecake Squares
Yield
2 dozenPrep
20 minCook
30 minReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 16 | ounces |
cream cheese
|
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
pineapple juice
unsweetened |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 20 | ounces |
pineapple
crushed, drained, save juice |
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 462.4 | ml/g |
cream cheese
|
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
pineapple juice
unsweetened |
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 578 | ml/g |
pineapple
crushed, drained, save juice |
|
| 118 | ml |
heavy whipping cream
|
|
Directions
Heat oven to 350℉ (180℃).
Bake crust. Beat cream cheese in bowl until smooth and fluffy; beat in ½ cup sugar and the eggs.
Stir in ⅔ cup 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 of saved Pineapple juice.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute. Remove from heat; fold in drained 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 squares.
