Time 5h10m Yield 16 Number Of Ingredients 12 Steps:
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 crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on. 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 until filling is set, about 20 minutes more. 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.
Time 1h15m Yield 12-15 servings. Number Of Ingredients 16 Steps:
In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball., Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside., In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined., In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon. , Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until serving.
Time 1h20m Yield 9 servings. Number Of Ingredients 13 Steps:
In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into an ungreased 8-in. square baking dish. Bake at 325° for 12 minutes. Cool on a wire rack. , For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In a large bowl, beat the cream cheese, sugar and flour. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon. , Bake at 325° for 1 hour or until a knife inserted in the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator.
Time 1h10m Yield 24 serving(s) Number Of Ingredients 10 Steps:
Mix graham cracker crumbs with melted butter and set aside 1/4 of the mixture. Put the rest in 2 quart oblong pan and press down on bottom and sides. Blend together cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla. Pour over crumb crust. Bake at 350°F degrees for 30 minute. Meanwhile, mix the drained pineapple with the 1/2 teas. vanilla and the sour cream. When cake comes out of oven cover cake with the pineapple sour cream mixture. Sprinkle top with reserved crumb mixture. Bake another 5-10 minute. Refrigerate when cool.
Time 5h25m Yield 15 squares Number Of Ingredients 12 Steps:
For the crust:. Heat oven to 350. Mix all crust ingredients with a fork and press into 9x13" pan. Bake 15 to 20 minutes or until set. For The Filling:. In a bowl beat cream cheese until smooth and fluffy. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 pineapple juice. Pour over hot crust and bake about 20 minutes or until middle is set. Cool completely. In a saucepan mix flour and 1/4 cup sugar,stir in the reserved pineapple juice. Heat to a boil over medium heat, stir for 1 minute. Remove from heat and fold in pineapple. Cool Completely. Beat whipping cream in a chilled bowl until stiff. Fold in the cooled pineapple mixture. Spread carefully over top of cream cheese and crust. cover and chill for 4 hours. cut into squares.
Time 2h12m Number Of Ingredients 7 Steps:
Cover with plastic wrap and chill thoroughly-at least 2 to 3 hours-before serving.
More about “pineapple cheesecake squares recipes”
Time 1h45m Yield 16 to 24 bars Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown. Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.
