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.
Time 4h30m Yield 12 cheesecake bars Number Of Ingredients 15 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.
Time 2h10m Yield 8 Number Of Ingredients 5 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.
Time 5h10m Yield 16 Number Of Ingredients 12 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.
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.
Time 1h10m Yield 24 serving(s) Number Of Ingredients 10 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.
More about “pineapple cheesecake bar recipes”
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.
