Pineapple Cheesecake Squares
Indulge in the tropical bliss of Pineapple Cheesecake Squares, a dessert that combines creamy richness with a tangy fruity twist. This easy-to-make recipe starts with a buttery graham cracker crust, baked to golden perfection, and is topped with a luscious cheesecake filling infused with sweet, crushed pineapple. A touch of vanilla and a delicate balance of cornstarch ensure a smooth, velvety texture that’s impossible to resist. With just 20 minutes of prep and simple steps, these cheesecake squares are perfect for summer gatherings, holiday parties, or a weeknight treat. Delightfully chilled and cut into perfectly portioned squares, this dessert is as visually stunning as it is scrumptious. Whether you’re a fan of tropical flavors or simply seeking a new cheesecake twist, these Pineapple Cheesecake Squares will quickly become a favorite!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple, drained
- 2 tablespoons cornstarch
Instructions
Preheat your oven to 325°F (165°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until evenly combined.
Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Gently fold in the drained crushed pineapple until evenly distributed.
In a small bowl, mix the cornstarch with 2 tablespoons of the pineapple liquid (or water, if needed) to create a smooth slurry. Stir this mixture into the cream cheese filling.
Pour the filling over the cooled crust, spreading it into an even layer.
Bake in the preheated oven for 50-55 minutes, or until the center is set and the edges are slightly golden.
Remove the pan from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Once chilled, use the parchment overhang to lift the cheesecake out of the pan. Cut into 16 squares and serve cold. Enjoy!
Nutrition Facts
Calories |
4035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.6 g | 346% | |
| Saturated Fat | 161.0 g | 805% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 341.1 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 637 mg | 49% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1313 mg | 28% | |
*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.
