Pineapple Cheesecake Bar Recipes

PINEAPPLE CHEESECAKE SQUARES

Steps:

• 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.

PIñA COLADA CHEESECAKE BARS

Steps:

• Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
• Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
• Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
• Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
• Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
• Remove the bars from the pan, peel off the foil and cut into pieces.

PINEAPPLE CHEESECAKE

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

PINEAPPLE CHEESECAKE SQUARES

Steps:

• 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.
• 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.

JELL-O® NO BAKE PINEAPPLE CHEESECAKE BARS

Steps:

• Mix Crust Mix, sugar, margarine, water and ginger with fork in 9-inch square pan until well blended. Reserve 2 Tbsp. of the crumb mixture. Press remaining crumb mixture firmly onto bottom of pan with dry measuring cup; cover with half of the pineapple.
• Beat milk, Filling Mix and lemon zest with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon over pineapple layer in crust.
• Refrigerate at least 1 hour. Top with remaining pineapple and reserved 2 Tbsp. crumb mixture. Serve immediately or cover and refrigerate until ready to serve. Cut into 8 bars. Store leftover bars in refrigerator.

PINEAPPLE CHEESECAKE SQUARES

Steps:

• Mix graham cracker crumbs with melted butter and set aside 1/4 of the mixture.
• Put the rest in 2 quart oblong pan and press down on bottom and sides.
• Blend together cream cheese and sugar.
• Add eggs, one at a time, beating well after each addition.
• Add lemon juice and vanilla.
• Pour over crumb crust.
• Bake at 350°F degrees for 30 minute.
• Meanwhile, mix the drained pineapple with the 1/2 teas. vanilla and the sour cream.
• When cake comes out of oven cover cake with the pineapple sour cream mixture.
• Sprinkle top with reserved crumb mixture.
• Bake another 5-10 minute.
• Refrigerate when cool.

PINEAPPLE & GINGER CHEESECAKE BARS

Steps:

• Preheat oven to 350°F.
• For crumb mixture - combine in a small bowl, flour, sugar, butter and candied orange peel.
• Beat on low speed for 2 minutes until well mixed.
• Set aside 1/2 cup of the crumb mixture for later use.
• Press the crumb mixture into an ungreased 8" square pan.
• Bake for 12 - 15 minutes, just until edges are lightly browned.
• Set aside to cool, while you make the filling.
• For the filling - Combine cheese, sugar, egg and lemon juice.
• Beat on medium speed for 2 minutes until light and fluffy.
• Stir in the candied pineapple and ginger.
• Spread the cream cheese mixture over the warm crust.
• Sprinkle the reserved crumb mixture on top.
• Put back in the oven and bake for 15 - 20 minutes longer.
• Cool completely, cut into squares and store covered in the fridge.