Pineapple Cheesecake Squares is a recipe adapted from The Wellesley Cookie Exchange. I should probably change the name to bars since I cut these into rectangles, but you get the idea.
Pineapple Cheesecake Square (Bars) have a shortbread crust. You can make the crust with or without a food processor, but a food processor helps get the job done quickly. And will say this is a good crust. The tablespoon of orange zest adds a lot of flavor.
Sweetness Level of Pineapple Cheesecake Squares
These are fabulous and not overly sweet. The orange zest really adds to the overall flavor, so don’t leave it out. As for the pineapple, I used the dried, diced, sugar coated type that you find in the bulk bin. It was pre-chopped, but you could also chop up candied, sugar coated rings which look like this. The top is a little pale on these, so you may want to consider topping with chopped nuts of some kind.
Pineapple Cheesecake Squares
- 1 1/4 cups all purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter
- 1 tablespoon orange zest
- 8 oz softened cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- ½ cup chopped candied pineapple or dried sugared pineapple
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray foil with cooking/baking spray (or just use nonstick foil).
- Pulse flour, sugar and salt in food processor to mix. Add butter and pulse until mixture has the consistency of cornmeal. Add orange zest and pulse once or twice more. Measure out 1/2 cup and set aside. Dump remainder into pan and press into bottom. Bake for 12 minutes or until lightly browned.
- Meanwhile, wipe out food processor or switch bowls.
- Process cream cheese and sugar until creamy. Add lemon juice and vanilla and process another 30 seconds, scraping sides. Add egg and process for another 30 seconds. Add pineapple and pulse just until mixed. Pour this mixture over baked crust and spread to ends. Sprinkle reserved crumb mixture over top. Return to oven and bake for another 15 minutes. Let cool completely, then chill for at least two hours.
- Grasp foil, lift bars from pan and cut into squares.