Pineapple Cheesecake Bar
Dive into tropical indulgence with these luscious Pineapple Cheesecake Bars—an irresistible blend of creamy cheesecake, buttery graham cracker crust, and a glossy pineapple topping. Perfectly balanced between tangy and sweet, these bars are baked until velvety smooth and then chilled to perfection, making them an ideal dessert for warm-weather gatherings or any time you crave a taste of the tropics. With a prep time of just 20 minutes, this easy-to-follow recipe delivers professional-quality results right from your kitchen. Serve them with a light dusting of powdered sugar for an extra touch of elegance, and watch them disappear at your next party or picnic! Keywords: pineapple cheesecake bars, tropical dessert, easy cheesecake recipe, summer dessert, creamy cheesecake.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 0.25 cup granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 1 cup crushed pineapple (canned), drained
- 1 tablespoon cornstarch
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until the consistency resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 8 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs to the cream cheese mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.
Pour the cheesecake batter over the pre-baked crust, spreading it out evenly with a spatula.
In a small saucepan over medium heat, combine the drained crushed pineapple and cornstarch. Cook, stirring often, until the mixture thickens and becomes glossy, about 3-4 minutes.
Spoon the pineapple topping evenly over the cheesecake layer, gently spreading it to cover the surface.
Bake the assembled bars in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Remove the pan from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Once chilled, slice the cheesecake into bars. Dust with powdered sugar before serving, if desired. Enjoy your tropical pineapple cheesecake bars!
Nutrition Facts
Calories |
3502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 422.3 g | 154% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 303.8 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 630 mg | 48% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
