Friday, September 10, 2010

Pineapple Cheesecake Squares

1/2 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup cold butter

1 can (8 ounces) crushed pineapple
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1 tablespoon all-purpose flour
1 egg, lightly beaten
1 cup milk
1 teaspoon vanilla extract
Ground cinnamon
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 near the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator. Yield: 9 servings.