Cream Cheese And Pineapple Squares Recipes

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.

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 CREAM CHEESE JELLO SQUARES

Steps:

• 1. Drain pineapple well. Reserving juice and add water to it to make 2 1/4 cups of liquid.
• 2. In a medium bowl, mix cream cheese with dry jello, until well combined.
• 3. Bring pineapple liquid to a boil and combine with the cream cheese mixture. Stir until jello and cream cheese are dissolved. Refrigerate until jello is almost set, but still a little jiggly. About 1 1/2 - 2 hours.
• 4. Add the pineapple and nuts and stir well to combine. Pour mixture into an 8 inch pan and spread evenly.
• 5. Cover and refrigerate for at least a few hours until set well. Cut into squares and serve with a dollop of whipped cream if desired.

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.

EASY CREAM CHEESE FROSTING

Steps:

• Heat butter in a microwave-safe dish in microwave on high for 7 seconds. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners' sugar into cream cheese mixture to make a smooth frosting. Store in refrigerator.

EASY REFRIGERATOR PINEAPPLE GRAHAM DESSERT SQUARES

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch square baking dish.
• Combine graham wafer crumbs with 1/2 cup melted butter.
• Pat into bottom of prepared baking dish.
• Bake for 10 minutes; cool.
• In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
• Add in eggs, beat well until combined.
• Transfer the mixture into cooled crust.
• In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
• Spread over the egg mixture.
• Sprinkle with graham cracker crumbs.
• Refrigerate for 2 hours before serving.

PINEAPPLE DESSERT SQUARES

Steps:

• In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball., Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside., In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined., In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon. , Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until serving.

PINEAPPLE CHEESECAKE SQUARES

Steps:

• Mix graham cracker crumbs with melted butter and set aside 1/4 of the mixture.
• Put the rest in 2 quart oblong pan and press down on bottom and sides.
• Blend together cream cheese and sugar.
• Add eggs, one at a time, beating well after each addition.
• Add lemon juice and vanilla.
• Pour over crumb crust.
• Bake at 350°F degrees for 30 minute.
• Meanwhile, mix the drained pineapple with the 1/2 teas. vanilla and the sour cream.
• When cake comes out of oven cover cake with the pineapple sour cream mixture.
• Sprinkle top with reserved crumb mixture.
• Bake another 5-10 minute.
• Refrigerate when cool.