Hawaiian Pineapple Cheesecake Bars

[leilani]

Hawaiian Pineapple Cheesecake Bars





Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr



An AlohaDreams.com recipe.



Course: Dessert

Servings: 8 servings


Ingredients

For the shortbread base

1 cup all-purpose bleached flour (4.25 ounces or 120 grams), spoon into measuring cup to measure

1/4 cup granulated sugar

1/2 cup unsalted butter (1 stick, melted)

1/2 teaspoon vanilla

1/2 teaspoon salt


For the filling

8 ounces cream cheese room temperature

1 large egg

1 cup powdered sugar

1/4 cup granulated sugar

1 cup crushed pineapple un-drained

1/2 teaspoon pure vanilla extract

1/2 cup white chocolate chip

1/2 cup chopped macadamia nuts , divided


For the garnish

1/2 cup sweetened flake coconut , toasted


Special Equipment

1 8 x 8 baking dish


Instructions

For the garnish

Move oven shelf to top position and turn on broiler. Spread 1/2 cup sweetened flake coconut and 1/4 cup rough chopped macadamia nuts on a cookie sheet. Heat under the broiler (DO NOT LEAVE THE BROILER) until coconut and nuts are a golden brown. (IF YOU LEAVE IT CAN EASILY BURN) Remove from oven and set aside.



For the shortbread base

Preheat oven to 300 degrees. Line the bottom and sides of baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.



In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.


Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.


For the filling

In a large bowl, with a mixer or by hand, mix eggs and 1 cup powdered sugar until completely combined. Add cream cheese, sugar, crushed pineapple and vanilla extract, and mix thoroughly. Gently fold-in 1/2 cup white chocolate chips and 1/4 cup chopped macadamia nuts.



Spread filling evenly over the shortbread base. Increase oven temperature to 350 and bake on ON A CENTER SHELF for additional 25 minutes or until batter is set. Remove from oven, immediately sprinkle 1/4 cup reserved chopped, toasted macadamia nuts and 1/2 cup toasted coconut.



MAKE AHEAD NOTE: Let cool, cover lightly and refrigerated at least 12 and up to 24 hours.

When ready to serve cut into bars.

Larger yield recipe at the link