Pineapple Cheesecake Squares


  Pineapple Cheesecake Squares from the Taste Of Home Baking Book was a great hit with my family. This recipe was quick to make and a nice twist on cheese cake. They were not too sweet or over rich so that everyone enjoyed them. The crust is nice and not graham cracker which I like, but not the rest of my family.
  They are easy to fix and make a nice amount so they are eaten up quickly. Good enough for guests and easy enough to make often for family.
Pineapple Cheesecake Squares
CRUST
½ cup all-purpose flour
3 tablespoons sugar
¼ teaspoon salt
¼ cup cold butter
FILLING
1 can (8 ounces) crushed pineapple
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1 tablespoon all-purpose flour
1 egg, lightly beaten
1 cup milk
1 teaspoon vanilla extract
Ground cinnamon
  In a bowl, combine the flour, sugar and salt’ cut in butter until mixture is crumbly. Press into the bottom of an ungreased 8-inch square baking pan. Bake at 325° for 12 minutes. Cool on a wire rack. 
  For filling; drain pineapple, reserving the juice; set pineapple and juice aside. In a large mixing bowl, beat the cream cheese, sugar and flour until smooth.  Add egg; beat on low speed just until combined. Add pineapple juice. Gradually add milk and vanilla.
  Sprinkle the drained pineapple over the crust. Slowly pour filling over pineapple. Sprinkle with cinnamon.
  Bake at 325° for one hour or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

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