Friday, May 28, 2010

Paradise Cheesecake Squares

I've been looking for a recipe to use up the rest of my crushed pineapples and knew I'd found the perfect one when I saw Pineapple Cheesecake Squares. I modified it a bit by adding some shredded coconut on top and they tasted like creamy bites of paradise! Perfect for kicking off the summer! (Well, almost summer anyway!)

Ingredients: (9 servings)

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

1 c crushed pineapple
1 pkg (8 oz) cream cheese, softened
3 Tbsp sugar
1 Tbsp all-purpose flour
1 egg, lightly beaten
1 c milk
1 tsp vanilla extract
Shredded coconut


1. Preheat oven to 325°F.

2. In the bowl of a stand mixer, mix together the flour, sugar and salt; add in butter and pulse until mixture is crumbly. Press into an ungreased 8-in square baking dish. Bake for 12 minutes. Cool on a wire rack.

3. For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In the same mixer, 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 coconut.

4. Bake 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.

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