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Pineapple Cheesecake Squares

 Pineapple Cheesecake Squares
"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."
9 ServingsPrep: 20 min. + cooling Bake: 1 hour + cooling


  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1 can (8 ounces) crushed pineapple
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons sugar
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Ground cinnamon


  • 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.
  • 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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Pineapple Cheesecake Squares (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 234 calories, 15 g fat (9 g saturated fat), 69 mg cholesterol, 212 mg sodium, 20 g carbohydrate, trace fiber, 4 g protein.