Recipe: Pineapple Cheesecake Squares (with butter pecan crust)

PINEAPPLE CHEESECAKE SQUARES

FOR THE CRUST:
2 cups all purpose flour
2/3 cup margarine or butter, softened
1/2 cup finely chopped almonds or pecans
1/2 cup powdered sugar
FOR THE FILLING:
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
FOR THE TOP LAYER:
1/4 cup all purpose flour
1/4 cup sugar
1 (20 oz.) can crushed pineapple, well drained (reserve 1 cup juice)
1/2 cup heavy (whipping) cream

TO MAKE THE CRUST:
Preheat oven to 350 degrees F.

Mix all ingredients for the crust together in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13x9x2-inch pan.

Bake until set, 15 to 20 minutes.

TO MAKE THE FILLING:
Beat cream cheese in 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 hot crust.

Bake just until center is set, about 20 minutes. Cool completely.

TO MAKE THE TOP LAYER:
Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool completely.

Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.

Cut into about 3-inch squares. Refrigerate leftovers.

Makes 12 squares
Adapted from unknown source