Summer Time Is The Best Time For Pineapple Cheesecake Squares!

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Anyone that knows me knows that I love cheesecake! I have the biggest weakness for cheesecake of any kind and at anytime. LOL. About a month ago, I shared my recipe for Brownie Cheesecake. It is one of my favorite recipes. For summertime, I think my favorite cheesecake is Pineapple Cheesecake Squares. I don’t know what it is about summer but I think of fruit when I think of cheesecake in summer. This is a wonderful recipe and so easy to make. You must remember to have your bowl chilled before you beat your whipping cream. That is very important to the overall quality of the cheesecake. This cheesecake is cut into squares for those picnics and grill outs. The recipe for the crust is included at the bottom of the recipe. Your family will love the fresh crisp taste of this cheesecake when it is hot outside. Enjoy! Pineapple Cheesecake Squares Pat in the Pan Crust (recipe below) 2 packages 8 oz cream cheese, softened 1/2 cup sugar 2 eggs 2/3 cup unsweetened pineapple juice 1/4 cup all-purpose flour 1/4 cup sugar 1 can (20-oz.) crushed pineapple, well drained (reserve 1 cup of the juice) 1/2 cup whipping cream Preheat oven to 350 Bake crust using recipe below 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. Mix flour and 1/4 cup sugar in a 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 this into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until it is firm, about 4 hours. Cut into about 3-inch squares. Keep Refrigerated Crust for Cheesecake 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 in medium bowl with fork until crumbly. Press firmly and evenly in bottom of an ungreased 13x9x2 inch baking pan. Bake until set, 15 to 20 minutes.