Hawaiian Cheesecake Bars
Hawaiian Cheesecake Bars are a classic tropical treat that is sure to become a family favorite. The shortbread crust is covered by a thick layer pineapple cheesecake then crowned with a buttery coconut topping. I'm in love!
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Servings: 24 servings
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup butter, softened
For the Pineapple Cheesecake
- 2 pkgs, 8 oz each cream cheese, softened
- ¼ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 16 oz can crushed coconut, drained well
For the Buttery Coconut Topping
- 2 cups shredded sweetened coconut
- 2 Tbsp butter, melted
Directions
- Preheat oven to 350 degrees F. Grease 9X13-inch baking dish.
- In medium bowl, combine softened butter, sugar, and flour until combined and crumbly. Press into prepared pan.
- Bake crust for 20 minutes, until crust is lightly browned. Remove from oven and cool slightly while you mix together the other ingredients.
- In clean medium bowl, beat softened cream cheese until smooth then add in 1/4 cup sugar, eggs, and vanilla extract. Gently stir in drained pineapple. Spread over baked crust.
- In small bowl, melt 2 tablespoons butter then toss in the shredded coconut to coat. Sprinkle buttered coconut over the pineapple cheesecake layer.
- Cover pan with foil and cook 30 minutes. Remove foil then bake additional 15-20 minutes until coconut is browned.
- Cool completely before cutting into squares.
Nutrition Facts
Serving: 1 grams
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