Pineapple Cheesecake Squares – a delicious recipe with recipe of Pat, all-purpose, cream cheese, sugar, sugar, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees.
2
Bake crust.
3
Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and eggs.
4
Stir in 2/3 cup pineapple juice.
5
Pour cream cheese mixture over hot crust.
6
Bake just until center is set, about 20 minutes. Cool completely.
7
Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice.
8
Heat to boiling over medium heat, stirring constantly.
9
Boil and stir 1 minute.
10
Remove from heat; fold in pineapple.
11
Cool completely.
12
Beat whipping cream in chilled bowl until stiff.
13
Fold in pineapple mixture. Spread carefully over dessert.
14
Cover loosely and refrigerate until firm, about 4 hours.
15
Cut into squares.
721
kcal
Calories
50
g
Fat
57
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 recipe of Pat-in-the-Pan Crust (below), 1/4 cup all-purpose flour, 2 packages (8 ounce each) cream cheese, softened, 1/4 cup sugar, and more.
Yes, Pineapple Cheesecake Squares falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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