Recipe: Pineapple Cheesecake Squares with Pat-in-the-Pan Crust (1980's)

PINEAPPLE CHEESECAKE SQUARES



Pat-in-the-Pan Crust (recipe follows)
FOR THE CHEESECAKE LAYER:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
FOR THE PINEAPPLE TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1 (20 ounce) can crushed pineapple, well drained (reserve 1 cup juice)
1/2 cup heavy whipping cream

Heat oven to 350 degrees F. Bake crust.

TO MAKE THE CHEESECAKE LAYER:
Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs. Stir in pineapple juice. Pour cream cheese mixture over hot crust.

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

TO MAKE THE PINEAPPLE TOPPING:
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 the cooled cheesecake layer. Cover loosely and refrigerate until firm, about 4 hours.

Cut into about 3-inch squares.

PAT-IN-THE-PAN CRUST

2 cups all-purpose flour
2/3 cup margarine or butter, softened
1/2 cup almonds, finely chopped and toasted
1/2 cup powdered sugar

Mix all ingredients for the crust together in medium bowl with a fork until crumbly. Press firmly and evenly in bottom of an ungreased rectangular pan, 13x9x2 inches. Bake as directed above.

Makes 12 squares
Source: Magazine recipe clipping, Gold Medal Flour ad, 1980's