Pineapple Cheesecake Squares
TOTAL TIME: Prep: 20 min. + cooling Bake: 1 hour + cooling
YIELD: 9 servings.
"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."
Ingredients
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1/2 cup all-purpose flour
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3 tablespoons sugar
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1/4 teaspoon salt
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1/4 cup cold butter
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FILLING:
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1 can (8 ounces) crushed pineapple
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1 package (8 ounces) cream cheese, softened
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3 tablespoons sugar
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1 tablespoon all-purpose flour
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1 large egg, lightly beaten
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1 cup milk
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1 teaspoon vanilla extract
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Ground cinnamon
Directions
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1.
In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into an ungreased 8-in. square baking dish. Bake at 325° for 12 minutes. Cool on a wire rack.
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2.
For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In a large 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.
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3.
Bake at 325° for 1 hour or until a knife inserted in the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts
1 piece: 234 calories, 15g fat (9g saturated fat), 69mg cholesterol, 212mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 4g protein.
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