These Pineapple Cheesecake Squares are a delightful twist on classic dessert, combining a buttery pre-made crust with a luscious, baked cheesecake layer. The real magic happens with the topping: a silky, cooked pineapple glaze folded into whipped cream, creating a light yet flavorful contrast to the dense cheese base. This dessert is perfect for potlucks, family gatherings, or when you need something impressive yet easy to assemble. The balance of sweet pineapple and tangy cream cheese makes every bite refreshing. Its a crowd-pleaser that looks elegant but requires minimal effort, relying on simple pantry staples and a bit of patience for chilling. Serve chilled for the best texture and flavor.
Pineapple Cheesecake Squares Jo
Description
These Pineapple Cheesecake Squares are a delightful twist on classic dessert, combining a buttery pre-made crust with a luscious, baked cheesecake layer. The real magic happens with the topping: a silky, cooked pineapple glaze folded into whipped cream, creating a light yet flavorful contrast to the dense cheese base. This dessert is perfect for potlucks, family gatherings, or when you need something impressive yet easy to assemble. The balance of sweet pineapple and tangy cream cheese makes every bite refreshing. Its a crowd-pleaser that looks elegant but requires minimal effort, relying on simple pantry staples and a bit of patience for chilling. Serve chilled for the best texture and flavor.Ingredients
Directions
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Preheat oven to 350F (175C). Press the pie crust into the bottom of a 9-inch square baking pan.
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Bake the crust for 10-12 minutes until lightly golden. Remove from oven and set aside to cool slightly. Keep oven on.
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In a large bowl, beat the softened cream cheese until smooth and creamy.
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Beat in the 1/2 cup sugar and eggs until well combined and fluffy.
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Stir in the 2/3 cup unsweetened pineapple juice until the mixture is uniform.
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Pour the cream cheese mixture evenly over the hot, partially baked crust.
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Bake for 20-25 minutes, or until the center is just set but still slightly jiggly.
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Remove from oven and allow the cheesecake layer to cool completely at room temperature.
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While the cheesecake cools, prepare the topping. In a 2-quart saucepan, whisk together the flour and 1/4 cup sugar.
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Gradually stir in 1 cup of the reserved pineapple juice (from the can of crushed pineapple).
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Cook over medium heat, stirring constantly, until the mixture comes to a boil.
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Boil for 1 minute, continuing to stir, until the glaze thickens.
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Remove from heat and fold in the drained crushed pineapple.
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Allow the pineapple mixture to cool completely to room temperature.
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In a chilled bowl, beat the heavy whipping cream until stiff peaks form.
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Gently fold the cooled pineapple mixture into the whipped cream.
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Spread the pineapple-cream topping evenly over the cooled cheesecake layer.
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Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
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Cut into squares and serve chilled.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 11g56%
- Cholesterol 85mg29%
- Sodium 180mg8%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure the pineapple topping mixture is completely cool before folding into the whipped cream, or the cream may melt.
If the reserved pineapple juice is insufficient, supplement with unsweetened pineapple juice or water to reach 1 cup.
Store leftovers covered in the refrigerator for up to 3 days. Do not freeze as the whipped cream topping may separate upon thawing.
For a gluten-free version, use a gluten-free pie crust and ensure the flour used in the glaze is gluten-free.
