READY IN 2 hr

Pineapple Cheesecake Squares

Read Reviews (52)

"This recipe requires a little more time because of the three layers and refrigeration required, but it's not difficult and the results are well worth it!" — SUZYL

Directions

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes.
While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely.
Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

Kitchen-Friendly View

PREP 1 hr
COOK 1 hr
READY IN 2 hrs

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

May 09, 2008

This is delicious! That being said, there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour, probably about 2 TBSP would work. There is a flour taste to the topping and it doesn't have the smooth, pleasing texture it should have. I followed the recipe except used a whole cup of whipped cream in the topping. I will definitely make this again, using corn starch as the thickening agent.

—Kaye Lynn

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Most Helpful Critical Review

Dec 07, 2011

wasn't a big hit with my family. it was just ok. don't think i would make it again. time consuming and not worth it.

—hjk458

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54 Ratings

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Mar 01, 2010

A very good summer time recipe. I don't understand the ones that bought another can of pineapple juice or used orange juice--there is plenty of juice from the draining of the can of pineapple. I agree with using cornstarch to thicken and the toasted coconut on top. I used crushed Nilla cookies instead of flour in the crust and used coconut instead of almonds.

—KathieMT

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Apr 09, 2004

I have been making this recipe for years now. It is great, takes a little time but its worth it! Make it in the evening for the next day. It tastes very fresh and fruity - great in the summer too! You can also use margarine and chopped almonds or no almonds at all. Sometimes I also use only 1 pck. regular cream cheese and 1 pck. low fat. But this cake is worth every calorie in it!!

—Sabine Germany

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Apr 25, 2004

Have made this recipe for two groups and was asked for the recipe many times. However, the only thing I had a problem with was the extra pineapple juice in the cream cheese. Seemed a shame to buy a whole bottle of pineapple juice just for 2/3 cup. Would definitly recommend this recipe.

—GGM1

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Apr 19, 2004

Instead of buying pineapple juice I just used orange juice in the cream cheese layer. It worked wonderfully. This dessert was great - took it to a church pitch-in and they raved. Make it the day before and let it set overnight before serving. I am not a huge pineapple fan, but I even enjoyed it!

—FREDRICA2

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Sep 21, 2006

Another WOW! from my family. This was so easy. Yes, it is a few steps, but who's counting. I used whole graham crackers placed on the bottom of a 9x13 pan. They made a wonderful crust without the fuss. I will definitely be making this dessert again.

—mterry

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Jun 14, 2007

This recipe is delicious! I made it the first time for a summer baby shower, and the light, fruity taste was a perfect treat in the hot weather! Everyone loved it, and there were only crumbs left behind.

—K. McEvoy

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Nutrition

Calories
359 kcal
18%

Carbohydrates
35.1 g
11%

Cholesterol
88 mg
29%

Fat
22.5 g
35%

Fiber
1.1 g
5%

Protein
5.8 g
12%

Sodium
150 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pineapple Cheesecake Squares

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 359
Calories from Fat: 203

% Daily Value *
Total Fat 22.5g 35 %
Saturated Fat 13.1g 65 %
Cholesterol 88mg 29 %
Sodium 150mg 6 %
Potassium 146mg 4 %
Total Carbohydrates 35.1g 11 %
Dietary Fiber 1.1g 5 %
Protein 5.8g 12 %
Sugars 19.6g
Vitamin A 15 %
Vitamin C 7 %
Calcium 6 %
Iron 15 %
** Thiamin 16 %
Niacin 18 %
Vitamin B6 5 %
Magnesium 8 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.