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Pineapple Cheesecake Squares
SUBMITTED BY:
SUZYL
PHOTO BY:
quincyli
"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!"
RECIPE RATING:
Read Reviews
(20)
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PREP TIME
1 Hr
COOK TIME
1 Hr
READY IN
2 Hrs
Original recipe yield 1 - 9x13 inch pan
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 cup sliced almonds
2/3 cup butter
2 (8 ounce) packages cream cheese
1/2 cup white sugar
2 eggs
2/3 cup unsweetened pineapple juice
1/4 cup all-purpose flour
1/4 cup white sugar
1 (20 ounce) can crushed pineapple, drained with juice reserved
1/2 cup heavy cream, whipped
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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.
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REVIEWS
Reviewed on Apr. 9, 2004 by Sabine Germany
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Sabine Germany
Apr. 9, 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!!
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11 users found this review helpful
I have been making this recipe for years now. It is great, takes a little time but its worth...
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Reviewed on Jun. 14, 2007 by K. McEvoy
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K. McEvoy
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.
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2 users found this review helpful
This recipe is delicious! I made it the first time for a summer baby shower, and the light,...
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Reviewed on Jan. 18, 2006 by SCJOHNSON
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SCJOHNSON
Jan. 18, 2006
This recipe is absolutely scrumptious! I added a few roasted almond slivers to the top for presentation, with the coconut, and it was a huge hit! Spectacular!!
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2 users found this review helpful
This recipe is absolutely scrumptious! I added a few roasted almond slivers to the top for...
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Reviewed on Apr. 25, 2004 by GGM1
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GGM1
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.
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2 users found this review helpful
Have made this recipe for two groups and was asked for the recipe many times. However, the...
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Reviewed on Apr. 19, 2004 by
FREDRICA2
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FREDRICA2
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!
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2 users found this review helpful
Instead of buying pineapple juice I just used orange juice in the cream cheese layer. It...
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Reviewed on Sep. 21, 2006 by
NCLDSMOM
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NCLDSMOM
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.
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1 user found this review helpful
Another WOW! from my family. This was so easy. Yes, it is a few steps, but who's counting. ...
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Reviewed on Sep. 9, 2004 by granny bird
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granny bird
Sep. 9, 2004
this was awsome. do not pack the crust too hard. the top need some yoasted cocnut for better presentation. will make again with this adjustment.
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1 user found this review helpful
this was awsome. do not pack the crust too hard. the top need some yoasted cocnut for better...
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Reviewed on Apr. 17, 2004 by DAGRANDMA
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DAGRANDMA
Apr. 17, 2004
Wonderful!! the only thing i did different was to mix the flour, conf. sugar and butter into coarse crumbs then mix in the almonds.
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1 user found this review helpful
Wonderful!! the only thing i did different was to mix the flour, conf. sugar and butter into...
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Reviewed on Jul. 6, 2008 by Nadelle
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Nadelle
Jul. 6, 2008
Simply delicious! Rave reviews from every one. I would recommend using a graham cracker crust. Thank you for this great recipe.
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0 users found this review helpful
Simply delicious! Rave reviews from every one. I would recommend using a graham cracker...
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Reviewed on May 26, 2008 by
CanadiensFan1971
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CanadiensFan1971
May 26, 2008
This was a fab recipe. I would, however, make the suggested change by previous reviewer, Kaye Lynn, subbing flour for the cornstarch -- would have perfected this recipe to 5*. That said, there were no complaints by anyone who sampled this square. Received raves from both sides of the fam. Thanks for another keeper!