PINEAPPLE CHEESECAKE SQUARES
"EVERYONE seems to love this dessert, perhaps because it's not too sweet. A cousin gave me the recipe long time ago, much to the delight of my children, who always enjoyed it. It's light and delicious."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234 calories, Fat 15g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 212mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 4g protein.
GINGER CHEESECAKE BARS
A double dose of spice flavors these refrigerated sweets: Chopped crystallized ginger is mixed into the filling, and crushed gingersnaps make up the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray; set aside. Place gingersnaps in a food processor; pulse to a powder. Transfer to a small bowl, and stir in butter until well combined. Press gingersnap mixture evenly into bottom of prepared baking sheet. Bake crust until firm, about 12 minutes. Let cool completely.
- Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until softened. Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined. Mix in crystallized ginger.
- Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula. Bake, rotating sheet halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate, covered with plastic wrap, until set,about 1 hour. To serve, cut into bars.
PINEAPPLE & GINGER CHEESECAKE BARS
Oh Boy! these are so yummy! What could be better than cheesecake bars made with candied pineapple and ginger. Your guests will beg for this recipe. Only you need to know how quick and easy these are to make.
Provided by Baby Kato
Categories Cheesecake
Time 55m
Yield 24 squares, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 223.8, Fat 14.7, SaturatedFat 8.7, Cholesterol 56.7, Sodium 68.1, Carbohydrate 20.5, Fiber 0.4, Sugar 10.4, Protein 3.1
PINEAPPLE CHEESECAKE BAR
Steps:
- Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
- Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.
JELL-O® NO BAKE PINEAPPLE CHEESECAKE BARS
Cross an upside-down pineapple cake with creamy no-bake cheesecake bars, and you get this glorious dessert-which takes only 10 minutes to put together.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 390 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 30 g, Protein 4 g
CHERRY PINEAPPLE BARS
"These bars are a holiday favorite in our family," says Barbara McCollum, Waynesburg, Pennsylvania. "I crush the graham crackers by placing them in a plastic zippered bag and using one of my 78 rolling pins!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cracker crumbs and butter. Press into a greased 13-in. x 9-in. baking dish. Sprinkle with the cherries, pineapple, vanilla chips, coconut and walnuts; drizzle with condensed milk. , Bake at 350° for 25 minutes or until edges are golden brown. Cool on a wire rack. Cover and refrigerate overnight. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER LEMON CHEESECAKE BARS
These bars are an elegant twist on lemon cheesecake bars, reminiscent of Carr's® Ginger Lemon Cremes cookies.
Provided by pho1962
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h10m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
- Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
- Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
- Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 27.3 g, Cholesterol 54.8 mg, Fat 16 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 8.3 g, Sodium 192.4 mg, Sugar 17.2 g
GINGER CHEESECAKE BARS
I tried these for the first time using ready made gingerbread dough but, liked it allot better with homemade gingersnap cookie dough. I hope you will, too!
Provided by Likkel
Categories Bar Cookie
Time 55m
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Beat cream cheese, sugar, egg and vanilla until smooth.
- Mix together cookie dough ingredience until well blended.
- Press half of the cookie dough into an ungreased 9" x 13" baking pan.
- Spread cream cheese mixture over the dough.
- Crumble and sprinkle the remaining dough over cream cheese mixture.
- Bake 35 to 40 minutes or until firm to the touch.
- Refrigerate 2 hours before cutting.
Nutrition Facts : Calories 184.6, Fat 10.3, SaturatedFat 4.5, Cholesterol 35.4, Sodium 146.7, Carbohydrate 21, Fiber 0.3, Sugar 14.1, Protein 2.5
GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS
This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.
Provided by brightlightz
Categories Desserts Cookies Gingersnap Recipes
Time 1h55m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
- Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
- Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
- Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
- Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
- Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
- Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
- Cut into 24 bars. Refrigerate any leftover bars.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g
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PINEAPPLE CHEESECAKE BARS - FAKE GINGER
From fakeginger.com
4.4/5 (12)Total Time 45 minsServings 12Calories 149 per serving
- Preheat ovn to 350F. Line a 9x9-inch squash baking dish with aluminum foil, with ends of foil extending over the side.
- In a mixing bowl, combine graham cracker crumbs, sugar, and butter until all the crumbs are moistened. Press into the bottom of the prepared pan.
- In a stand mixer fitted with a paddle attachment, beat cream cheese and sugar until very smooth. Add eggs, 1 at a time, beating well after each. Beat in the pineapple juice. Use a rubber spatula to stir in the pineapple tidbits.
PINEAPPLE CHEESECAKE BARS RECIPE - PILLSBURY.COM
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4.5/5 (19)Total Time 2 hrs 30 minsCategory DessertCalories 190 per serving
- Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray. Unroll dough sheet, and press in bottom of pan. Bake 11 to 13 minutes or until light golden brown and baked through. Remove from oven to cooling rack; cool 10 minutes. Reduce oven temperature to 325°F.
- In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Add 1/3 cup of the reserved pineapple juice to cream cheese mixture; beat until mixed well. Finely chop 1/2 cup of the pineapple tidbits, and stir into cream cheese mixture. Cover and refrigerate any remaining pineapple tidbits for serving. Spread filling evenly over baked crust. Bake 25 to 30 minutes or until filling is set; cool 30 minutes on cooling rack. Refrigerate about 1 hour or until cooled completely.
- When bars are almost completely cooled, in 1 1/2-quart saucepan, melt butter over medium heat. Add brown sugar; cook 4 to 6 minutes, stirring frequently, until sugar dissolves. Reduce heat to low; carefully stir in whipping cream and vanilla. Return heat to medium, and heat to simmering. Cook 1 to 3 minutes, stirring constantly, until mixture is thickened. Cool 30 minutes before serving.
- To serve, cut bars into 6 rows by 4 rows. Drizzle cooled brown sugar glaze on top of cheesecake bars, and top with remaining pineapple tidbits. Garnish with whipped topping and maraschino cherry.
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