Description
Pineapple Pecan Cheesecake Bars are a delightful dessert featuring a crunchy pecan crust, creamy cheesecake filling, and a sweet pineapple-pecan topping, perfect for any occasion.
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup crushed pineapple, very well drained
- ½ cup crushed pineapple, very well drained
- ½ cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter, melted
- ½ teaspoon ground cinnamon
- ½ cup powdered sugar (optional)
- 1–2 tablespoons pineapple juice or milk (optional)
Instructions
- Preheat the oven to 350°F and line a 9 × 9-inch baking pan with parchment paper.
- In a bowl, combine graham cracker crumbs, pecans, sugar, melted butter, and salt. Mix until evenly moistened and press into the bottom of the pan. Bake for 10 minutes and let cool slightly.
- Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing until incorporated. Add sour cream, vanilla, flour, and salt, mixing until smooth. Gently fold in the crushed pineapple and pour over the prepared crust.
- In a small bowl, combine crushed pineapple, chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle evenly over the cheesecake layer.
- Bake at 350°F for 35–40 minutes until edges are set and center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes. Remove and cool completely.
- Refrigerate for at least 4 hours, preferably overnight. Lift out using parchment paper and cut into 16 squares.
- For the optional glaze, whisk together powdered sugar and pineapple juice until smooth and drizzle over the chilled bars before serving.
Notes
- Ensure the crushed pineapple is very well drained to avoid a soggy cheesecake.
- For best results, chill the cheesecake overnight.
- Wipe the knife clean between cuts for neat edges.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg