I was in the mood for making something new for our church coffee service on Sunday and these bars were a big hit. Sometime I want to try making these bars with fresh mango, substituting 8 ounces of mango for 8 ounces of pineapple. I just wasn't sure about doing it this time as some folks may be allergic to mango so I didn't want to risk it.
I'm sorry I didn't take a picture. I didn't realize they would be such a big hit. The next time I bake these bars I will add a pic. They were very festive!
Hawaiian Pineapple Coconut Cheesecake Bars
Ingredients
Shortbread Crust
2 cups flour
1 cup granulated sugar
1/2 teaspoon salt
1 cup 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
16ounces crushed pineapple well drained
Coconut Topping
2 cups shredded sweetened coconut
2 tablespoons butter, melted
Directions
Preheat oven to 350 °F.
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.
Combine the flour, granulated sugar, salt and butter until well combined and crumbly.
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.
Beat the cream cheese until smooth, then add in the
granulated sugar, eggs and vanilla. Stir in the drained pineapple.
Spread over the baked crust.
Combine the coconut and the melted butter. Sprinkle over the
pineapple layer filling and lightly tamp down.
Cover the pan with tinfoil.
Return to the oven and bake for 25 minutes. Remove the
tinfoil and bake another 15-20 minutes until the coconut is well browned. Cool
to room temperature
Refrigerate overnight. Remove from pan. Cut into bars and
serve.
