Pineapple Cheesecake Bars

Pineapple Cheesecake Bars
Pineapple Cheesecake Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 2

    c flour

  • 2/3

    c butter

  • 1/2

    c chopped almonds

  • 1/2

    c confectioner's sugar

  • Filling

  • 2

    8-oz pkgs cream cheese softened

  • 1/2

    c sugar

  • 2

    eggs

  • 2/3

    c pineapple juice, drained from 20-oz can of crushed pineapple

  • Topping

  • 2

    Tbsp corn starch

  • 1/4

    c sugar

  • 1

    c pineapple juice

  • 20-oz can crushed pineapple, drained well

  • 1/2

    c whipping cream

Directions

For the crust, mix ingredients together and press evenly into bottom of a 9 x 13 pan. Bake at 350 degrees for 15 to 20 minutes. Remove from oven. For the filling, beat cream cheese until smooth and fluffy. Stir in sugar, eggs and pineapple juice. Mix well. Pour over crust and bake at 350 degrees until center is set, about 20 minutes. Remove from oven and cool on rack. For the topping, Mix corn starch and sugar in saucepan. Stir in pineapple juice and heat to boiling over medium heat , stirring constantly. Boil 1 minute or until thickened. Remove from heat and stir in crushed pineapple. Cool. Beat whipping cream until stiff. Fold into pineapple mixture. Spread over dessert. Cover with plastic wrap and refrigerate for at least 4 hours. Note: One 20-oz can of crushed pineapple, well drained will yield enough juice for both filling and topping. You may also want to increase the amount of whipping cream at least double and sweeten it slightly. Mix about half into the topping mixture and spread the other half on top. Instead of making the crust recipe, a crumb crust can be made from crushed cookies , such as Pecan Sandies or vanilla wafers. If making a crumb crust, save a little aside and toast for a few minutes in a 350 degree oven until golden, sprinkling over dessert just before serving.

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