PINEAPPLE & GINGER CHEESECAKE BARS
Oh Boy! these are so yummy! What could be better than cheesecake bars made with candied pineapple and ginger. Your guests will beg for this recipe. Only you need to know how quick and easy these are to make.
Provided by Baby Kato
Categories Cheesecake
Time 55m
Yield 24 squares, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For crumb mixture - combine in a small bowl, flour, sugar, butter and candied orange peel.
- Beat on low speed for 2 minutes until well mixed.
- Set aside 1/2 cup of the crumb mixture for later use.
- Press the crumb mixture into an ungreased 8" square pan.
- Bake for 12 - 15 minutes, just until edges are lightly browned.
- Set aside to cool, while you make the filling.
- For the filling - Combine cheese, sugar, egg and lemon juice.
- Beat on medium speed for 2 minutes until light and fluffy.
- Stir in the candied pineapple and ginger.
- Spread the cream cheese mixture over the warm crust.
- Sprinkle the reserved crumb mixture on top.
- Put back in the oven and bake for 15 - 20 minutes longer.
- Cool completely, cut into squares and store covered in the fridge.
Nutrition Facts : Calories 223.8, Fat 14.7, SaturatedFat 8.7, Cholesterol 56.7, Sodium 68.1, Carbohydrate 20.5, Fiber 0.4, Sugar 10.4, Protein 3.1
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.
MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST
Categories Cake Fruit Ginger Dessert Bake Cream Cheese Lime Mango Pineapple Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- For crust:
- Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
- Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
- Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.
PINEAPPLE CHEESECAKE SQUARES
"EVERYONE seems to love this dessert, perhaps because it's not too sweet. A cousin gave me the recipe long time ago, much to the delight of my children, who always enjoyed it. It's light and delicious."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234 calories, Fat 15g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 212mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 4g protein.
GINGER CHEESECAKE BARS
I tried these for the first time using ready made gingerbread dough but, liked it allot better with homemade gingersnap cookie dough. I hope you will, too!
Provided by Likkel
Categories Bar Cookie
Time 55m
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Beat cream cheese, sugar, egg and vanilla until smooth.
- Mix together cookie dough ingredience until well blended.
- Press half of the cookie dough into an ungreased 9" x 13" baking pan.
- Spread cream cheese mixture over the dough.
- Crumble and sprinkle the remaining dough over cream cheese mixture.
- Bake 35 to 40 minutes or until firm to the touch.
- Refrigerate 2 hours before cutting.
Nutrition Facts : Calories 184.6, Fat 10.3, SaturatedFat 4.5, Cholesterol 35.4, Sodium 146.7, Carbohydrate 21, Fiber 0.3, Sugar 14.1, Protein 2.5
JELL-O® NO BAKE PINEAPPLE CHEESECAKE BARS
Cross an upside-down pineapple cake with creamy no-bake cheesecake bars, and you get this glorious dessert-which takes only 10 minutes to put together.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Mix Crust Mix, sugar, margarine, water and ginger with fork in 9-inch square pan until well blended. Reserve 2 Tbsp. of the crumb mixture. Press remaining crumb mixture firmly onto bottom of pan with dry measuring cup; cover with half of the pineapple.
- Beat milk, Filling Mix and lemon zest with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon over pineapple layer in crust.
- Refrigerate at least 1 hour. Top with remaining pineapple and reserved 2 Tbsp. crumb mixture. Serve immediately or cover and refrigerate until ready to serve. Cut into 8 bars. Store leftover bars in refrigerator.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 390 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 30 g, Protein 4 g
PINEAPPLE CHEESECAKE BAR
Make and share this Pineapple Cheesecake Bar recipe from Food.com.
Provided by cookiedog
Categories Bar Cookie
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 264.6, Fat 16, SaturatedFat 8.4, Cholesterol 44.8, Sodium 52.5, Carbohydrate 28.3, Fiber 0.8, Sugar 19.3, Protein 3.3
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PINEAPPLE CHEESECAKE BARS - FAKE GINGER
From fakeginger.com
4.4/5 (13)Total Time 45 minsServings 12Calories 149 per serving
- Preheat ovn to 350F. Line a 9x9-inch squash baking dish with aluminum foil, with ends of foil extending over the side.
- 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.
- 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.
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