DOUBLE PINEAPPLE CHEESECAKE BARS

FOR THE PINEAPPLE TOPPING:
1 (20 oz) can DOLE Crushed Pineapple, divided use
2 teaspoons cornstarch
FOR THE CRUST:
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 cup margarine
1 cup chopped walnuts
FOR THE CHEESECAKE FILLING:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 egg

Preheat oven to 350 degrees F.

Drain pineapple well, reserve juice. Measure 1/2 cup pineapple for filling, set aside.

Combine reserved juice, remaining pineapple and cornstarch in saucepan. Cook, stirring, until topping boils and thickens.

Combine flour, sugar and margarine. Beat until finely crumbled. Stir in walnuts. Press firmly and evenly on bottom of 13x9-inch baking pan.

Bake at 350 degrees F for 15 minutes.

Beat cheese until fluffy; gradually add sweetened condensed milk, beat until smooth. Add egg and reserved 1/2 cup pineapple; mix well. Pour over baked crust.

Bake 20-25 minutes longer or until lightly browned around edges.

Cut into bars. Spoon pineapple topping over bars and serve.

Servings: 24
Source: Dole