Pineapple Dessert Squares

Total Time Prep: 20 min. Bake: 55 min. + cooling
Yield 12-15 servings
Test Kitchen Approved
Expect to hand out the recipe when you bring this cheesecake dessert along to your next gathering. Crushed pineapple gives it a fun, tropical twist.—Taste of Home Test Kitchen, Greendale, Wisconsin

Ingredients

  • 6 tablespoons butter, softened
  • 5 tablespoons sugar
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 large egg
  • 2 to 3 tablespoons whole milk
  • FILLING:
  • 1 can (20 ounces) unsweetened crushed pineapple
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 5 large eggs, separated
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • Whole milk
  • Ground cinnamon

Directions

  1. In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball.
  2. Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside.
  3. In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined.
  4. In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon.
  5. Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until serving.
Expect to hand out the recipe when you bring this cheesecake dessert along to your next gathering. Crushed pineapple gives it a fun, tropical twist.—Taste of Home Test Kitchen, Greendale, Wisconsin
Recipe Creator

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