Pineapple Cheesecake Squares

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is a rich cheesecake with a pineapple sour cream topping. It is made in a 2 qt. oblong baking pan (about 7"x11"). I have even made it in a 9"x13" If using as part of a dessert tray they can be cut in small squares and served in muffin pan liners

Ingredients Nutrition

Directions

  1. Mix graham cracker crumbs with melted butter and set aside 1/4 of the mixture.
  2. Put the rest in 2 quart oblong pan and press down on bottom and sides.
  3. Blend together cream cheese and sugar.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add lemon juice and vanilla.
  6. Pour over crumb crust.
  7. Bake at 350°F degrees for 30 minute.
  8. Meanwhile, mix the drained pineapple with the 1/2 teas. vanilla and the sour cream.
  9. When cake comes out of oven cover cake with the pineapple sour cream mixture.
  10. Sprinkle top with reserved crumb mixture.
  11. Bake another 5-10 minute.
  12. Refrigerate when cool.
Most Helpful

This is intended to help others that need to know what 3/8 pound of butter is as i did.... it is 1 and 1/2 sticks of butter Also 7/8 cup sour cream is 3/4 cup plus 2 tablespoons

nita 284904 southern girl August 29, 2009

This was great and wicked easy to make. I had been reading other recipes and I saw one that called for a crust made out of coconut cookies, so I bought a cheap brand of macaroons, crushed them and used them for the crust. It was absolutely delicious. Next time I make it I will do the same although I am thinking of adding some toasted coconut to the top as well.

rebarnum December 28, 2008

This is heaven, for sure! What a great cheese cake. Light and refreshing. The graham cracker crust is perfect for this. This is a keeper and I can't wait to make it again. Thanks for sharing, MA in Florida.

Merlot October 18, 2005