The old fashioned Hawaiian Cheesecake Bars need to come back in fashion! A shortbread crust followed by a pineapple cheesecake layer, topped with buttery toasted coconut makes these my new favourite bar!
16ouncescrushed pineapplewell drained (about 1 1/2 cups of pineapple when done, you can use two cans)
Buttery Coconut Topping
2cupsshredded sweetened coconut
2tablespoonssalted buttermelted
Instructions
Preheat your oven to 350 °F.
Combine the flour,granulated sugar and butter until well combined and crumbly. Press the mixture into ungreased 9 X 13 pan. Bake in the oven for 14-19 minutes. 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. vanilla. Stir in the drained pineapple. Spread over the baked crust.
Combine the coconut and the melted butter. Sprinkle over the pineapple layer filling.
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.
Let cool and slice. This freezes exceptionally well!
Video
Notes
I couldn't find a 16 oz can of crushed pineapple so used two cans and it ended up being 1 1/2 cups of very well drained pineapple.