Hawaiian Coconut Pineapple Cheesecake Bars

Hawaiian Coconut Pineapple Cheesecake Bars

This recipe was a big hit at a recent church breakfast. Delicious as is, I am still wanting to substitute one half of the pineapple with an equivalent amount of chopped fresh mango. Maybe a fellow Cookpadder will give it a try and let me know how it turns outh

Ingredients

 40 single squares (It's very rich!)

Shortbread Crust

2 cups flour

1 cup granulated sugar

1/2 teaspoon salt

1 cup unsalted butter at room temperature

Pineapple Cheesecake Filling

16 ounces cream cheese at room temperature

1/4 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon coconut extract

16 ounces crushed pineapple well drained

Coconut Topping

2 cups shredded sweetened coconut

2 tablespoons butter, melted

Steps

1. Preheat oven to 350 °F.

   

2. Line a 9x13 with tinfoil allowing excess tinfoil to drape over pan lengthwise. Spray lightly with baking spray. This will allow you to remove the bars after baking for easier cutting.

3. Combine the flour, granulated sugar, salt and butter until well combined and crumbly. (I used a small food processor and did it in two batches). Press the mixture into a 9 X 13 pan. Bake in the oven for 15 minutes or until starting to turn golden. Remove and let cool slightly while prepping the other layers.

4. Beat the cream cheese until smooth, then add in the granulated sugar, eggs and vanilla and coconut extracts. Stir in the drained pineapple. Spread over the baked crust.

5. Combine the coconut and the melted butter. Sprinkle over the pineapple layer filling and lightly tamp down.

   

6. Cover the pan with tinfoil.

7. Return to the oven and bake for 25 minutes. Remove the tinfoil and bake another 15-20 minutes until the coconut is lightly browned.

8. Cool to room temperature
   Refrigerate overnight. Remove from pan. Cut into bars and serve.

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