Pineapple Cheesecake Squares recipe

1 servings

2 cups all-purpose flour

1/2 cup confectioners' sugar

1/2 cup sliced almonds

2/3 cup butter

2 (8 ounce) packages cream cheese

1/2 cup white sugar

2 eggs

2/3 cup unsweetened pineapple juice

1/4 cup all-purpose flour

1/4 cup white sugar

1 (20 ounce) can crushed pineapple, drained with juice reserved

1/2 cup heavy cream, whipped

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.

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.

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.