Drop everything and make Hawaiian cheesecake slabs as fast as you can, but be careful, you’ll have to make sure you have people to share with or you’ll eat the whole pan. Guys, I’m not even kidding.
These are my new favorite bars and I absolutely love them. These will be on the Easter dessert table every year! I’m also thinking of making it for Christmas.
Guys, if you like pineapple and coconut, just make these squares. Oh oh and shortbread! These squares also have a decadent base of sweet shortbread.
Forget cheesecake, forget all the other bars, these squares are the love child of both and they have their best features! I wasn’t exaggerating when I said this was my new favorite bar – this is now my favorite cream cheese candy bar when I need something for my own parties or to take with me.
It’s a crowd pleaser and you’ll have people begging you for the recipe, so be sure to tell them! Or you know, pretend it’s a secret family recipe, I won’t tell anyone.
°2 cups flour
°1 cup granulated sugar
°1 cup salted butter, at room temperature
°16 ounces room temperature cream cheese, very soft
°A quarter cup of granulated sugar
°2 teaspoons of vanilla extract
°16 ounces finely crushed pineapple (about 1 1/2 cups pineapple when done, you can use 2 cans)
+Coconut butter filling
°2 cups grated sweetened coconut
° 2 tablespoons of salted butter
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Preheat oven to 350 degrees Fahrenheit.
Mix the flour, granulated sugar, and butter until well combined and crumbly. Put the mixture into an ungreased 9×13 pan. Bake for 14 to 19 minutes. Remove and let it cool slightly while you prepare the other layers.
Beat the cream cheese until smooth, then add the granulated sugar, eggs and vanilla. vanilla. My drained pineapple heart. Spread over baked crust.
Mix coconut and melted butter. Sprinkle the pineapple filling.
Cover the pan with aluminum foil.
Return to oven and cook for 25 minutes. Remove the aluminum foil and bake for another 15-20 minutes until the coconut is golden brown.
Let it cool and chop. It freezes very well!