Pineapple Cheesecake Bars
This Pineapple Cheesecake Blondie Bar recipe is an easy pineapple dessert that covers a lot of bases. The bars have a blondie cookie bar bottom layer, cheesecake middle and simple pineapple topping. The thick blondie layer makes these a bit more sturdy and cookie-like than most cheesecake bars. The recipe is a great recipe to use up a stray single block of cream cheese.
Pineapple Cheesecake Blondies would be a nice addition to any dessert table, and pair nicely with both tea and coffee. Why not make a batch of this fun pineapple cream cheese dessert for a friend.
- 1/4 pound unsalted butter (one stick)
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/4 tsp sea salt
- 1 tbs vanilla extract
- 1 large egg
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 8 oz block of cream cheese
- 1 cup marshmallow fluff
- 1/4 tsp baking powder
- 1/4 cup flour
- 1/8 tsp sea salt
- 20 oz. crushed pineapple canned
- 1 tsp vanilla extract
- 3/4 cup sugar
- 1/4 cup corn starch
Preheat oven to 375. Grease a 8x 11 to 9x12 baking dish.
Melt the butter in large bowl. Add remaining blondie ingredients and mix well.
Spread blondie dough into baking dish.
Mix together the cheesecake layer ingredients until smooth, and spread evenly over first layer.
Bake for approximately 35 minutes. until blondie is browning at edges and top layer is well set. You are looking for a little firmer set than regular cheesecake.
Remove from oven and set aside to cool.
Start making the pineapple topping.
Add all the ingredients for topping to saucepan over medium-high heat. Bring to a light boil, then reduce to medium and stir until cornstarch has cooked (the whiteness will fade away and sauce will thicken).
Pour over the baked layers, and spread to evenly coat.
Allow to fully cool to room temperature. before cutting.
Trim off edges, then cut into even bars.
Mine were cut into 12 bars in an 8x11 dish. They are a little large and 15-18 would be better portion size.