Pineapple Cheesecake Squares/Pat-in-the-pan crust
Pineapple Cheesecake Squares
Pat-In-The-Pan Crust (recipe below)
16 ozs. cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
1/4 cup all purpose flour
1/4 cup sugar
1 can (20 ounces) crushed pineapple, well drained (reserve 1 cup of the juice)
1/2 cup whipping cream
Heat oven to 350 F.
Bake crust. (See recipe below).
Beat cream cheese in a 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 the hot crust.
Bake just until the center is set, about 20 minutes.
Cool completely.
Mix the flour and 1/4 cup sugar in a 2 quart saucepan.
Stir in 1 cup of the reserved pineapple juice.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Remove from heat.
Fold in the pineapple.
Cool completely.
Beat the whipping cream in a chilled bowl until stiff.
Fold into the pineapple mixture.
Spread carefully over the dessert.
Cover loosely and refrigerate until firm, about
4 hours.
Cut into 3- inch squares.
Yield: about 12 squares
Pat-In-The-Pan Crust
2 cups all purpose flour
2/3 cup butter or regular margarine, softened
1/2 cup almonds, finely chopped and toasted
1/2 cup powdered sugar
Mix all ingredients in a medium bowl until crumbly.
Press firmly and evenly in the bottom of an ungreased
13 x 9 inch baking dish.
Bake until set, about 15 minutes.