Pineapple Cheesecake Squares |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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:
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.
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