#818 - Pineapple Cheesecake Squares

(by Shirley McNevich)

1 cup flour
1/2 cup butter
1/2 cup white sugar
1 tsp. grated orange peel (zest)
1 tsp. grated lemon peel (zest)
Filling: 1 - 8oz. Philadelphia cream cheese (softened), 1/4 cup white sugar, 2 TBSP milk, 1 tsp. vanilla, 1 egg, 1 - 8oz. can Dole crushed pineapple (drained), 1 TBSP melted butter, 1 cup Baker's angelflake coconut

In a bowl add flour, 1 cup butter, 1/2 cup white sugar, and both orange and lemon zest--stir and mix until crumbly. Press the mixture into a greased 9 x 9 square pan or 11 x 7 greased pan. Bake crust at 350 degrees for 20-25 minutes or until browned--remove from oven and cool completely. In a mixer add cream cheese and 1/4 cup white sugar--beat. Add egg and vanilla--beat. Add milk--beat. Remove bowl from mixer--add drained pineapple--stir with a wooden spoon. Pour the cheesecake mixture over the cooled crust. In a small bowl mix melted butter and coconut--set aside. Bake cheesecake at 350 for 10 minutes--remove from oven, sprinkle coconut/butter mixture evenly on top. Return cheesecake pan to oven and bake at 350 degrees for 8-12 minutes or until coconut is browned. Cool, refrigerate and cut into squares.