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Pineapple Cheesecake Squares

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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”
READY IN:
1hr 10mins
SERVES:
24
UNITS:
US

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.

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