Print

Pineapple Cheesecake Bars: A Creamy Tropical Treat

Print Recipe

These Pineapple Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, tropical cheesecake filling loaded with crushed pineapple. A perfect easy-to-slice dessert for summer gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups granulated sugar (divided)
  • 16 oz (2 packages) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup crushed pineapple, drained
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • Whipped cream, for serving (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes, then remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese until smooth. Gradually add 1 cup of sugar and beat until combined.
  5. Mix in vanilla extract and eggs one at a time until well blended.
  6. Gently fold in the drained crushed pineapple, flour, and salt with a spatula.
  7. Pour the mixture over the crust and spread evenly. Tap the pan to release air bubbles.
  8. Bake for 30 to 35 minutes until edges are set but the center still has a slight jiggle.
  9. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight.
  10. Slice into squares and top with whipped cream if desired.

Notes

  • Ensure the pineapple is very well drained to prevent the bars from becoming soggy.
  • For cleaner slices, wipe your knife with a warm, damp cloth between each cut.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: Pineapple Cheesecake Bars, Tropical Dessert, Cream Cheese Bars, Graham Cracker Crust, Summer Baking

Find it online: https://www.mealsmell.com/pineapple-cheesecake-bars-recipe/