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Pineapple Cheesecake Bars Recipe

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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1 can (8 oz) Pillsbury refrigerated crescent dough sheet
2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 can (20 oz) pineapple tidbits in juice, drained and juice reserved
optional toppings (see tips below): whipped topping, caramel topping, extra pineapple chunks, cherry, coconut, candy morsels, sprinkles, whatever you want! 
(see my tips below)


1:  Heat oven to 375°F. Spray bottom only of 13×9-inch pan with cooking spray. Unroll dough sheet, and press in bottom of pan. Bake 11 to 13 minutes or until light golden brown and baked through. Remove from oven to cooling rack and cool 10 minutes. Reduce oven temperature to 325°F.

2:  In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Add 1/3 cup of the reserved pineapple juice to cream cheese mixture and beat until mixed well.  Finely chop 1/2 cup of the pineapple tidbits, and stir into cream cheese mixture.

3:  Spread filling evenly over baked crust. Bake 25 to 30 minutes or until filling is set.  Cool 30 minutes on cooling rack. Refrigerate about 1 hour or until cooled completely.

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Darlene’s Tips:  You can set up a toppings bar and let everyone add whatever topping they want. Fun!  You can also use pie crusts, does not have to be crescent. Just press the pie crusts in the pan to fit or you might be able to make two 9″ pies.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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