Pineapple Cheese Bars Food

PINEAPPLE CHEESECAKE SQUARES

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.

PINEAPPLE CHEESECAKE SQUARES

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.

PIñA COLADA CHEESECAKE BARS

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.

PINEAPPLE DELIGHT BARS RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Lightly grease a 9-by-13-by-2-inch baking pan or spray with baking spray.
• In a medium bowl, combine flour, 1/2 cup sugar, and dash of salt.
• With a pastry blender or fork, cut in the 12 tablespoons of butter until crumbly.
• Spread evenly over the bottom of the prepared pan and press with hands to form a crust layer.
• Bake the crust in the preheated oven for 12 minutes.
• Drain pineapple well in a colander; set aside.
• In a medium bowl, combine cream cheese, 1/4 cup sugar, vanilla, and eggs; beat until smooth.
• Spread evenly over the baked crust, then sprinkle the drained crushed pineapple evenly over the top.
• In another bowl, combine the coconut, pecans, and 4 tablespoons melted butter ; sprinkle evenly over the pineapple and cream cheese layer.
• Bake for 20 to 25 minutes, or until coconut is browned and filling is set.
• Chill thoroughly before cutting into squares.
• Serve and enjoy!

PINEAPPLE CHEESECAKE BAR

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

BANANA, PINEAPPLE CHEESECAKE BARS

Steps:

• Crust:.
• Mix graham cracker crumbs, butter, sugar.
• Press onto bottom of 13x9-inch pan (lined with foil).
• Filling:.
• Mix cream cheese, sugar, vanilla, with electric mixer on medium until well blended.
• Add eggs, mix until blended.
• Stir in banana.
• Pour into crust.
• Bake at 350°F for 30 minutes or until center is set.
• Cool, refrigerate for 3 hours or over night.
• Topping:.
• Put toppings on, drizzle with bakers semi sweet baking chocolate.