Ingredients
1/2 cup all-purpose flour3 tablespoons sugar1/4 teaspoon salt1/4 cup cold butterFILLING:1 can (8 ounces) crushed pineapple1 package (8 ounces) cream cheese, softened3 tablespoons sugar1 tablespoon all-purpose flour1 large egg, lightly beaten1 cup milk1 teaspoon vanilla extractGround cinnamon
Preparation
In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into an ungreased 8-in. square baking dish. Bake at 325° for 12 minutes. Cool on a wire rack.
For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In a large bowl, beat the cream cheese, sugar and flour. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon.
Bake at 325° for 1 hour or until a knife inserted in the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator.
