Pineapple Cheesecake Squares
A home-kitchen version of pineapple cheesecake squares, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- crust (recipe follows)
- 2 pkg. (8 oz.) cream cheese, softened
- 1/2 c. sugar
- 2 eggs
- 2/3 c. unsweetened pineapple juice
- 1/4 c. all-purpose flour
- 1/4 c. sugar
- 1 (20 oz.) can crushed pineapple, well drained (reserve 1 c. juice)
- 1 (8 oz.) carton Cool Whip
Method
Heat oven to 350°.
Bake crust.
Beat cream cheese in medium bowl until smooth and fluffy.
Beat in 1/2 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 1/2 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.
Fold Cool Whip into pineapple mixture.
Spread carefully over dessert.
Cover loosely and refrigerate until firm, about 4 hours.
Cut into 3-inch squares.
