Go Back
–+ servings
Print

Pineapple Cheesecake Bars


Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients

For the graham cracker crust

  • 1 ½ cups graham cracker crumbs
  • 2 tablespoon granulated sugar
  • 4 tablespoon butter melted

For the cheesecake

  • 2 (8 ounce) blocks cream cheese softened
  • ½ cup granulated sugar
  • 2 eggs
  • ⅓ cup pineapple juice (saved from pineapple tidbits)
  • ½ cup pineapple tidbits roughly chopped
  • whipped cream and cherries for serving

Instructions

  1. Preheat ovn to 350F. Line a 9x9-inch squash baking dish with aluminum foil, with ends of foil extending over the side. 

  2. In a mixing bowl, combine graham cracker crumbs, sugar, and butter until all the crumbs are moistened. Press into the bottom of the prepared pan. 

  3. In a stand mixer fitted with a paddle attachment, beat cream cheese and sugar until very smooth. Add eggs, 1 at a time, beating well after each. Beat in the pineapple juice. Use a rubber spatula to stir in the pineapple tidbits. 

  4. Pour cheesecake over the crust, using a spatula to smooth out the top. 

  5. Bake 25 - 30 minutes, until the cheesecake is set. It will jiggle just a little bit. Let cool on wire rack until room temp. Refrigerate several hours before trying to cut. 

  6. Serve with whipped cream and cherries, if desired.