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Pineapple Cheesecake Squares

Featured in the Honolulu Star-Advertiser on July 25, 2018.

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Ingredients:

Pineapple Cheesecake Squares

Crust:

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup sliced almonds
  • 2/3 cup butter

Filling:

  • 2 (8-ounce) packages cream cheese, room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 2/3 cup unsweetened pineapple juice

Topping:

  • 2 tablespoons corn starch
  • 1/4 cup sugar
  • 1 (20-ounce) can crushed pineapple, drained with juice reserved
  • 1 cup heavy cream, whipped

Directions:

  1. Heat oven to 350°F.

Crust:

  1. In a medium bowl, combine flour, powdered sugar, and almonds.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Press crust mixture into the bottom of an ungreased 9x13-inch pan.
  4. Bake in oven for 15-20 minutes, until lightly browned.
  5. Set crust aside, and leave oven on.

Filling:

  1. In a large bowl, beat the cream cheese and sugar until smooth.
  2. Beat in eggs one at a time.
  3. Blend in pineapple juice.
  4. Pour over hot crust and bake until filling is set, about 20 minutes more.
  5. Allow to cool completely.

Topping:

  1. In a saucepan, combine cornstarch, sugar and 1 cup reserved pineapple juice.
  2. Bring to a boil and stir for 1 minute.
  3. Remove from heat and stir in crushed pineapple.
  4. Cool completely.
  5. When cool, fold in whipped cream.
  6. Spread topping over cream cheese layer.
  7. Refrigerate 4 hours before serving.

Serves 16.

Approximate Nutrient Analysis per serving:
380 calories, 25 g fat, 14 g saturated fat, 90 mg cholesterol, 150 mg sodium, 36 g carbohydrate, 1 g fiber, 21 g sugar, 6 g protein

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