Pineapple Cheesecake Squares Recipe

4.5 4 7
Pineapple Cheesecake Squares Recipe
Pineapple Cheesecake Squares Recipe photo by Taste of Home
Publisher Photo

Pineapple Cheesecake Squares Recipe

Read Reviews
4.5 4 7
Publisher Photo
"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."
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 1 hour + cooling
MAKES:
9 servings
TOTAL 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 butter or margarine
  • FILLING:
  • 1 can (8 ounces) crushed pineapple
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Ground cinnamon

Directions

In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into the bottom of an ungreased 8-in. square baking pan. Bake at 325° for 12 minutes. Cool. Meanwhile, drain pineapple, reserving juice; set pineapple and juice aside. In a mixing bowl, beat cream cheese, sugar and flour. Add egg and mix until smooth. 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 to room temperature. Chill; cut into squares. Keep refrigerated. Yield: 9 servings.
Originally published as Pineapple Cheesecake Squares in Reminisce Extra April 1995, p47

Nutritional Facts

1 piece: 234 calories, 15g fat (9g saturated fat), 69mg cholesterol, 212mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 4g protein.

  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup butter or margarine
  • FILLING:
  • 1 can (8 ounces) crushed pineapple
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Ground cinnamon
  1. In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into the bottom of an ungreased 8-in. square baking pan. Bake at 325° for 12 minutes. Cool. Meanwhile, drain pineapple, reserving juice; set pineapple and juice aside. In a mixing bowl, beat cream cheese, sugar and flour. Add egg and mix until smooth. 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 to room temperature. Chill; cut into squares. Keep refrigerated. Yield: 9 servings.
Originally published as Pineapple Cheesecake Squares in Reminisce Extra April 1995, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple Cheesecake Squares

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Jane Gramza User ID: 8901844 251918
Reviewed Jul. 27, 2016

"This sounds great! I was thinking maybe some toasted coconut would be good on top. Pineapple and coconut just go together! Going to make this today. Thanks!"

MY REVIEW
Appy_Girl User ID: 1132413 247538
Reviewed Apr. 27, 2016

"Super light and very refreshing. Not the least bit heavy. Its on the creamy side and will not weigh your tummy down. I used cornstartch instead of the flour and I also reduced the milk by 1/4 cup. Filling was perfect not the least bit runny and the baking time was right on. I used extra pineapple and I also sprinkled the unbaked crust with some cinnamon as well.

Janie. Taste of Home Volunteer Field Editor."

MY REVIEW
[email protected] User ID: 410355 15516
Reviewed Nov. 11, 2011

"As the filling is very runny, I didn't think it would work but the result was a very light, tasty square that I would certainly make again. I did have to bake it for 1 hour, 18 minutes though. Excellent recipe for a light dessert for summer."

MY REVIEW
FriedaG User ID: 1671534 41734
Reviewed Jan. 4, 2008

"I've made these several times and my family always enjoys the results. Even my father who never cared for cheesecake liked these squares. This recipe is a definite keeper."

Loading Image