Pineapple Cheesecake Squares

Pineapple Cheesecake Squares

55 Reviews 3 Pics
  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h
SUZYL
Recipe by  SUZYL

“This recipe requires a little more time because of the three layers and refrigeration required, but it's not difficult and the results are well worth it!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes.
  2. While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely.
  3. Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

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Reviews (55)

Rate This Recipe
Kaye Lynn
63

Kaye Lynn

This is delicious! That being said, there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour, probably about 2 TBSP would work. There is a flour taste to the topping and it doesn't have the smooth, pleasing texture it should have. I followed the recipe except used a whole cup of whipped cream in the topping. I will definitely make this again, using corn starch as the thickening agent.

KathieMT
18

KathieMT

A very good summer time recipe. I don't understand the ones that bought another can of pineapple juice or used orange juice--there is plenty of juice from the draining of the can of pineapple. I agree with using cornstarch to thicken and the toasted coconut on top. I used crushed Nilla cookies instead of flour in the crust and used coconut instead of almonds.

Sabine Germany
16

Sabine Germany

I have been making this recipe for years now. It is great, takes a little time but its worth it! Make it in the evening for the next day. It tastes very fresh and fruity - great in the summer too! You can also use margarine and chopped almonds or no almonds at all. Sometimes I also use only 1 pck. regular cream cheese and 1 pck. low fat. But this cake is worth every calorie in it!!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 22.5 g
  • 35%
  • Carbs
  • 35.1 g
  • 11%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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