This delicious dessert is perfect for after dinner, for a party or a barbecue, but be prepared to share the recipe because it’s a crowd pleaser!
Prep: 20 min. Bake: 55 min.
6 tablespoons butter, softened
5 tablespoons sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 to 3 tablespoons whole milk
1 can (20 ounces) unsweetened crushed pineapple
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons all-purpose flour
5 eggs, separated
2 tablespoons lemon juice
2 teaspoons vanilla extract
In a large bowl, combine butter and sugar. Combine flour and baking powder in separate bowl then add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball.Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish.
Place pineapple in a strainer over a large glass. Press pineapple with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside.
In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined.In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon.
Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until serving. Yield: 12-15 servings