PINEAPPLE CHEESECAKE DESSERT BARS
Yummy and creamy pineapple cheesecake exerciser commit you the perfect discernment of Island!
A shortbread biscuit covering bed on the lowermost. A delicious and creamy cheesecake combined with macadamia nuts, albescent umber chips, herb and coconut. Top it off with many toasted coconut and your intellectual faculty be dyspnoeic. Decide a humor, dear your eyes, and pretense that you are in Island!
INGREDIENTS
- 1⅓ cups all-purpose bleached flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 8 ounces cream cheese, room temperature
- 1 large egg
- 1 cup powdered sugar
- ¼ cup granulated sugar
- 1 cup crushed pineapple, undrained
- ½ cup chopped macadamia nuts, divided
- ½ teaspoon pure vanilla extract
- ½ cup white chocolate chips, divided
- ½ cup coconut flakes
- toasted coconut (optional for garnish)
INSTRUCTIONS
- Preheat oven to 350 degrees. Line a 9x13 with aluminum foil or parchment paper and lightly spray with cooking spray.
- Combine flour, ¼ cup sugar, and butter until crumbly. Press into the bottom of your prepared 9x13 pan until it is about ⅛ inch thick. Bake the crust for 10-15 minutes or until edges are lightly golden brown.
- Mix cream cheese and 1 cup powdered sugar until frosting consistency. Add egg, ¼ cup sugar, crushed pineapple, coconut, and vanilla extract and mix thoroughly. Fold in ¼ cup white chocolate chips, and ¼ cup macadamia nuts.
- Pour the batter on top of the crust and bake for an additional 15-20 minutes or until set and edges are lightly brown.
- Remove from the oven and sprinkle with ¼ cup white chocolate chips and ¼ cup macadamia nuts. Garnish with toasted coconut if desired. Let bars cool for an hour before cutting and store in the refrigerator.
