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Pineapple Cheesecake Squares
2 cups all-purpose flour
2/3 cup butter, melted
1/2 cup almonds, toasted and chopped
1/2 cup confectioners' sugar
16 ounces cream cheese, softened
1/2 cup granulated sugar
2/3 cup unsweetened pineapple juice
1/4 cup all-purpose flour
1/4 cup granulated sugar
20 ounce crushed pineapple, drained (juice reserved)
1/2 cup whipping cream
Crust: Mix all ingredients in a medium-size bowl with a fork until crumbly. Press firmly and evenly into the bottom of an ungreased 13 x 9-inch pan.
Bake until set at 350 degrees F for about 15 to 20 minutes.
Filling: Beat cream cheese in a medium-size bowl until smooth and fluffy.
Beat in the 1/2 cup sugar and eggs.
Stir in 1/4 cup pineapple juice.
Pour cream cheese mixture over hot crust.
Bake just until center is set, about 20 minutes.
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 for 1 minute.
Remove from heat; fold in pineapple.
Beat whipping cream in a chilled bowl until stiff.
Fold into the pineapple mixture.
Spread carefully over dessert.
Cover loosely and refrigerate until firm, about 4 hours.
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