Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pineapple Cheesecake Squares
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- #85934
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 packages (8 ounce size) cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
1/4 cup all-purpose flour
1/4 cup sugar
1 can (20 ounce size) crushed pineapple, well drained, RESERVING
1 cup pineapple juice
1/2 cup whipping cream
Pat-In-The-Pan Crust
2 cups all-purpose flour
2/3 cup butter or regular margarine, softened
1/2 cup almonds, finely chopped and toasted
1/2 cup powdered sugar
directions
Heat oven to 350 degrees F. Bake crust (see below).
Beat cream cheese in a medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over the hot crust. Bake just until the center is set, about 20 minutes. Cool completely.
Mix the flour and 1/4 cup sugar in a 2 quart saucepan. Stir in 1 cup of the reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
Remove from heat. Fold in the pineapple. Cool completely.
Beat the whipping cream in a chilled bowl until stiff. Fold into the pineapple mixture. Spread carefully over the dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 3 inch squares.
For Pat-In-The-Pan Crust: Mix all ingredients in a medium bowl until crumbly. Press firmly and evenly in the bottom of an ungreased 13 x 9 inch baking dish. Bake until set, about 15 minutes.
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Nutritional data has not been calculated yet.
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