Pineapple Cheesecake Squares Recipe - Allrecipes.com
Pineapple Cheesecake Squares Recipe
  • READY IN 2 hr

Pineapple Cheesecake Squares

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    1 hr
  • COOK

    1 hr
  • READY IN

    2 hrs

Directions

  1. 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.
  2. 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.
  3. 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 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.

 
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.

 
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.

 
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!!

 
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.

 
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!

 
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.

 
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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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.

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