Ingredients
- All-Purpose Flour: 1 1/2 cups
- Unsalted Butter (cold, cubed): 3/4 cup (1 1/2 sticks)
- Granulated Sugar: 1 cup (divided)
- Cream Cheese (full-fat, softened): 16 ounces (two blocks)
- Large Egg: 1
- Crushed Pineapple (canned, well drained): 1/2 cup
- Dried Cranberries: 1/4 cup
- Alcohol-Free Vanilla Extract: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a medium bowl, combine the flour, cold butter cubes, and 1/2 cup of the granulated sugar until the mixture resembles coarse crumbs.
- Step 2: Press half of the crumble mixture evenly into the bottom of the prepared pan to form the crust. Bake the crust for 10 minutes while you prepare the filling.
- Step 3: In a separate large bowl, beat the softened cream cheese with the remaining 1/2 cup of sugar, the egg, and vanilla bean paste until the mixture is completely smooth and lump-free. Pour the cheesecake filling over the hot, pre-baked crust.
- Step 4: Evenly distribute the drained crushed pineapple and the dried cranberries over the cheesecake layer. Sprinkle the remaining half of the crumble mixture over the top of the fruit layer.
- Step 5: Return the pan to the oven and bake for 30 to 35 minutes, or until the edges are set and the center of the cheesecake is mostly firm with a slight wobble.
- Step 6: Allow the bars to cool completely at room temperature, then transfer the pan to the refrigerator and chill for at least 4 hours before lifting them out using the parchment paper overhang and slicing into bars.
Notes
- Store leftover bars tightly covered in an airtight container in the refrigerator for up to 5 days; for longer preservation, they freeze beautifully for up to one month.
- Do not attempt to reheat these bars; instead, serve them straight from the refrigerator or let them sit at room temperature for 15 minutes before serving to slightly soften the crust and filling.
- These bars pair wonderfully with a light dusting of powdered sugar and a dollop of fresh whipped cream, or try a complementary drizzle of warmed pineapple glaze or simple syrup.
- Ensure the crushed pineapple is aggressively drained before adding it to the filling, as any excess moisture will result in a soggy crust and a filling that struggles to set properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American