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Pineapple Cheesecake Squares
Chef:  Theresa Fangman - Hereford, TX          Category:  Desserts

2 cups flour
2/3 cup margarine, softened
1/2 cup almonds, finely chopped and toasted
1/2 cup powdered sugar
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cups unsweetened pineapple juice
1/4 cup flour
1/4 cup sugar
1 (20 oz.) can crushed pineapple, well drained (reserve 1 cup juice)
1/2 cup whipping cream

Directions: Heat oven to 350°F. Pat-in-the-Pan crust, mix flour, margarine, almonds and powdered sugar in medium bowl with a fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake crust until set, 15 to 20 minutes. Beat cream cheese in medium bowl until smooth and fluffy, beat in 1/2 cup sugar and 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 1/4 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. 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 about 3-inch squares. Makes 12 squares.