adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple Cheesecake Blondies
0 Likes
Prep Time:
30 minutes
Total Time:
3 hours 20 minutes
Tropical pineapple cheesecake blondie bars with a sweet sugar cookie crust, perfect for parties.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups heavy whipping cream
  • 1 box (4-serving size) Jell-O™ gelatin pineapple-flavored
  • 1/2 cup boiling water
  • 1 can (20 oz) crushed pineapple, undrained
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray.
  • In a big bowl, use an electric mixer to blend the Blondie Crust ingredients until they form a crumbly dough. Press the dough into the bottom of a baking dish and bake for 20 to 25 minutes or until the edges turn lightly golden brown and the center looks dry. Let it cool completely on a rack for about 30 minutes.
  • In a medium bowl, use an electric mixer to blend cream cheese, sugar, and vanilla until smooth. In a separate small bowl, whip the cream until soft peaks form, then gently fold into the cream cheese mixture. Spread this creamy mixture on the cooled blondie crust.
  • In a medium bowl, whisk together the gelatin and boiling water until the gelatin is fully dissolved. Mix in the pineapple. Evenly spoon the mixture over the cheesecake layer. Refrigerate for at least 2 hours until completely set. Cut into 6 by 4 rows, then serve.

Similar Recipes