Pineapple Cheesecake Squares

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

• Ready In: 1 hr 10 mins
• Serves: 24

Ingredients

• 1 3⁄4 cups graham cracker crumbs
• 3⁄8 lb butter, melted (1 and 1/2 sticks)
• 1 1⁄2 lbs cream cheese
• 1 1⁄8 cups sugar
• 5  eggs
• 1  teaspoon vanilla
• 1  teaspoon lemon juice
• 10  ounces crushed pineapple (drained)
• 1⁄2 teaspoon vanilla
• 7⁄8 cup sour cream (3/4 cup plus 2 TBS)

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.