This recipe requires a little more time because of the refrigeration required, but it's not difficult and the results are well worth it!

SUZYL

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
4 hrs
total:
5 hrs 10 mins
Servings:
16
Yield:
1 9x13-inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.

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  • While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.

  • Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

Nutrition Facts

359 calories; protein 5.8g; carbohydrates 35.1g; fat 22.5g; cholesterol 84.6mg; sodium 149.9mg. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2008
This is delicious! That being said there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour probably about 2 TBSP would work. There is a flour taste to the topping and it doesn't have the smooth pleasing texture it should have. I followed the recipe except used a whole cup of whipped cream in the topping. I will definitely make this again using corn starch as the thickening agent. Read More
(82)

Most helpful critical review

Rating: 3 stars
12/07/2011
wasn't a big hit with my family. it was just ok. don't think i would make it again. time consuming and not worth it. Read More
(1)
64 Ratings
  • 5 star values: 42
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2008
This is delicious! That being said there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour probably about 2 TBSP would work. There is a flour taste to the topping and it doesn't have the smooth pleasing texture it should have. I followed the recipe except used a whole cup of whipped cream in the topping. I will definitely make this again using corn starch as the thickening agent. Read More
(82)
Rating: 5 stars
03/01/2010
A very good summer time recipe. I don't understand the ones that bought another can of pineapple juice or used orange juice--there is plenty of juice from the draining of the can of pineapple. I agree with using cornstarch to thicken and the toasted coconut on top. I used crushed Nilla cookies instead of flour in the crust and used coconut instead of almonds. Read More
(30)
Rating: 5 stars
04/09/2004
I have been making this recipe for years now. It is great takes a little time but its worth it! Make it in the evening for the next day. It tastes very fresh and fruity - great in the summer too! You can also use margarine and chopped almonds or no almonds at all. Sometimes I also use only 1 pck. regular cream cheese and 1 pck. low fat. But this cake is worth every calorie in it!! Read More
(19)
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Rating: 5 stars
04/19/2004
Instead of buying pineapple juice I just used orange juice in the cream cheese layer. It worked wonderfully. This dessert was great - took it to a church pitch-in and they raved. Make it the day before and let it set overnight before serving. I am not a huge pineapple fan but I even enjoyed it! Read More
(14)
Rating: 4 stars
04/25/2004
Have made this recipe for two groups and was asked for the recipe many times. However the only thing I had a problem with was the extra pineapple juice in the cream cheese. Seemed a shame to buy a whole bottle of pineapple juice just for 2/3 cup. Would definitly recommend this recipe. Read More
(13)
Rating: 5 stars
09/21/2006
Another WOW! from my family. This was so easy. Yes it is a few steps but who's counting. I used whole graham crackers placed on the bottom of a 9x13 pan. They made a wonderful crust without the fuss. I will definitely be making this dessert again. Read More
(10)
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Rating: 5 stars
06/15/2007
This recipe is delicious! I made it the first time for a summer baby shower and the light fruity taste was a perfect treat in the hot weather! Everyone loved it and there were only crumbs left behind. Read More
(6)
Rating: 5 stars
06/09/2011
This was really good. I ended up doubling the topping recipe so there was more pineapple. And I did use cornstarch instead of flour in the topping. Had a girls get together and everyone loved it. Read More
(5)
Rating: 5 stars
04/02/2013
A really nice not too sweet dessert! Loved the almonds in the crust but I wished there was more cheesecake in the middle layer! I could see trying this with other fruit and juices as well. Read More
(4)
Rating: 3 stars
12/07/2011
wasn't a big hit with my family. it was just ok. don't think i would make it again. time consuming and not worth it. Read More
(1)
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