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Pineapple Cheesecake Squares
Pineapple Cheesecake Squares
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
310 minutes
Pineapple juice-infused cheesecake baked in sheet pan, topped with creamy pineapple goodness.
Ingredients:
  • 2 cups all-purpose flour
  • 0.5 cup sliced almonds
  • 0.66666668653488 cup butter
  • 2 (8 ounce) packages cream cheese, room temperature
  • 0.5 cup white sugar
  • 2 eggs
  • 0.66666668653488 cup unsweetened pineapple juice
  • 0.25 cup all-purpose flour
  • 0.25 cup white sugar
  • 1 (20 ounce) can crushed pineapple, drained with juice reserved
  • 0.5 cup heavy cream, whipped
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Mix 2 cups of flour with confectioners' sugar and almonds in a medium bowl. Blend in butter until the mixture looks like coarse crumbs. Press the crust into the bottom of a non-greased 9x13-inch pan. Bake for 15 to 20 minutes until lightly browned. Set the crust aside and keep the oven on.
  • As the crust bakes, make the cream cheese layer. In a large bowl, whisk together cream cheese and 1/2 cup sugar until smooth. Gradually add eggs, then mix in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake for an additional 20 minutes until set. Let it cool completely.
  • Prepare the topping: Combine 1/4 cup flour, 1/4 cup sugar, and 1 cup reserved pineapple juice in a saucepan. Bring to a boil, stirring constantly for 1 minute. Remove from heat and mix in crushed pineapple. Allow to cool. Once cooled, gently fold in whipped cream. Spread the topping over the cream cheese layer and refrigerate for 4 hours before serving.

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