pineapple cheesecake bars

We’re officially declaring these bars the must-make sweet of spring, summer and every season in between! If the layer of creamy pineapple cheesecake and brown butter glaze weren’t enough, the whipped topping and literal cherry on top make this an irresistible spin on your favorite pineapple upside-down dessert. 

Pineapple Cheesecake Bars

(8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

(8 oz each) cream cheese, softened

sugar

eggs

(20 oz) pineapple tidbits

butter

brown sugar

heavy whipping cream

vanilla

Whipped topping, maraschino cherries, if desired

Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray. Unroll dough sheet, and press in bottom of pan. Bake 11 to 13 minutes or until light golden brown and baked through. Remove from oven to cooling rack; cool 10 minutes. Reduce oven temperature to 325°F.

In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Add 1/3 cup of the reserved pineapple juice to cream cheese mixture; beat until mixed well. Finely chop 1/2 cup of the pineapple tidbits, and stir into cream cheese mixture. Cover and refrigerate any remaining pineapple tidbits for serving. Spread filling evenly over baked crust. Bake 25 to 30 minutes or until filling is set; cool 30 minutes on cooling rack. Refrigerate about 1 hour or until cooled completely.

When bars are almost completely cooled, in 1 1/2-quart saucepan, melt butter over medium heat. Add brown sugar; cook 4 to 6 minutes, stirring frequently, until sugar dissolves. Reduce heat to low; carefully stir in whipping cream and vanilla. Return heat to medium, and heat to simmering. Cook 1 to 3 minutes, stirring constantly, until mixture is thickened. Cool 30 minutes before serving.

To serve, cut bars into 6 rows by 4 rows. Drizzle cooled brown sugar glaze on top of cheesecake bars, and top with remaining pineapple tidbits. Garnish with whipped topping and maraschino cherry.

https://www.pillsbury.com/videos/pineapple-cheesecake-bars

We’re officially declaring these bars the must-make sweet of spring, summer and every season in between! If the layer of creamy pineapple cheesecake and brown butter glaze weren’t enough, the whipped topping and literal cherry on top make this an irresistible spin on your favorite pineapple upside-down dessert.

How to Make Pineapple Cheesecake Bars Video

Easy pineapple bars with cream cheese and pecan shortbread crust, pecan crumb topping, and brown butter coconut icing! These pineapple bars with coconut drizzle are so decadent!

Pineapple Bars with Cream Cheese and Coconut Drizzle

all-purpose flour ((192 grams))

salted butter (cold, cubed)

pecans

oz cream cheese (softened to room temperature)

tsp pure vanilla extract

pineapple

unsalted butter (cubed)

sugar ((180 grams))

tsp coconut extract

tbsp whole milk (or more as needed)

Prep

Preheat your oven to 350 °F. Line an ungreased 8x8 baking pan with parchment paper, leaving an overhang for easy removal.

Combine

Combine the flour, granulated sugar, butter, and pecans until well combined and crumbly. Remove ⅓ of the mixture and set into refrigerator to chill while you prepare the filling.

Press

Press the remaining shortbread mixture into your prepared pan. Set aside.

Make crust/topping

Beat

Beat the cream cheese until smooth, then add in the granulated sugar, egg and vanilla. Stir in the drained pineapple. Spread over the shortbread crust.

Crumble

Crumble reserved shortbread mixture over cheesecake layer. Cover the pan with aluminum foil.

Bake

Bake, covered, for 25 minutes. Remove the foil and bake another 20-25 minutes or until the crumb topping is golden brown. Allow to cool completely before adding icing.

Prepare filling &amp; bake

Brown

To brown the butter, slice the butter and melt it in a light-colored sauté pan over medium high heat.  Once it starts to foam up, whisk it constantly and watch for brown solids at the bottom of the pan. It should just take a few minutes.

Remove

Once the milk solids are a deep golden brown and you smell a nutty aroma, remove from heat immediately and pour the browned butter into a medium heat-proof bowl, scraping the brown bits in as well. Allow to cool.

Whisk

In a bowl, whisk together browned butter, powdered sugar, milk, and coconut extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled pineapple bars, allow to set, then cut into squares.

Make icing

These bars looks so incredible! Great combination of flavors!

Loved the pecan shortbread crust -- so nutty and fragrant, paired perfectly with the sweetness from the pineapple! A keeper!

Wow these bars were so amazing! I never how delicious the combo of pecans pineapple and cream cheese is!

Made these dessert bars yesterday and they were delicious! This is a great treat to make and enjoy all year round.

These are a must try.  It is a winning combination.  The whole family loved them.  They are trying to get me to make them again already.

This looks fantastic. SO delicious. I have all the ingredients at home. I'm making this today!

This Pineapple Pecan Cheesecake Crumb Bar is the best ever! One bite and the flavors do a somersault in your mouth.  Your first words once you have regained your composure will be  "Oh, my God!"

https://www.youtube.com/watch?v=x1n_2iC25f0

GET THE RECIPE: https://cheneetoday.com/prize-winning-pineapple-pecan-cheesecake-crumb-bars/

Don't forget to SUBSCRIBE!

These homemade pineapple cheesecake bars with a pecan shortbread topping and brown butter coconut icing are unbelievable!! Made from scratch and perfect for a crowd!

Ingredients: 

Pecan Shortbread Crust/Topping:
1½ cups all-purpose flour – (192g)
¾ cup granulated sugar
¾ cup salted butter – cold, cubed
½ cup chopped pecans

Pineapple Cheesecake Filling:
8 oz cream cheese – softened to room temperature
2 tbsp granulated sugar
1 large egg
1 tsp pure vanilla extract
8 oz crushed pineapple – well drained – about ¾ cup of pineapple

Brown Butter Coconut Icing:
3 tbsp unsalted butter – cubed
¾ cup powdered sugar – (180g)
1 tsp coconut extract
1 tbsp whole milk – or more as needed

FULL INSTRUCTIONS AND TIPS: https://cheneetoday.com/prize-winning-pineapple-pecan-cheesecake-crumb-bars/

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Top 2 pineapple cheesecake bars recipes from across the web

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The most viewed pineapple cheesecake bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine