Pineapple Cheesecake Squares
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"EVERYONE seems to love this dessert, perhaps because it's not too sweet. A cousin gave me the recipe long time ago, much to the delight of my children, who always enjoyed it. It's light and delicious."
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + cooling Bake: 1 hour + cooling
Ingredients:
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 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
Directions:
In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into the bottom of an ungreased 8-in. square baking dish. 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. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon.
Bake at 325° for 1 hour or until a knife inserted near the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator. Yield: 9 servings.