Title: Pineapple Cheesecake Squares
Categories: Bar
Yield: 1 Servings
| | | Pat in pan crust |
| 2 | pk | Cream cheese (8 oz each) |
| 1/2 | c | Sugar |
| 2 | x | Eggs |
| 2/3 | c | Unsweetened pineapple juice |
| 1/4 | c | Flour |
| 1/4 | c | Sugar |
| 1 | c | Crsh pineapple(20 oz)drained |
| 1 | c | Juice from drained can(save) |
| 1/2 | c | Whipping cream |
Heat oven to 350deg. Bake crust. Beat cream cheese in bowl until smooth and
fluffy; beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup 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 qt saucepan.
Stir in 1 cup of saved Pineapple juice. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute. Remove from heat; fold in
drained 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 squares.