• Dairy Keen

Pineapple Cheesecake Bars

This was a fun dessert that was a huge hit. Besides, I found it on Facebook so it must be good, right? I love the combination of macadamia nuts, pineapple and coconut. The crust is like lemon bars and the filling sure reminds me of Hawaii. Oh, a beach would be nice right now!

Pineapple Cheesecake Bars

Serves: 15

• 1⅓ cups all-purpose flour • ¼ cup granulated sugar • ½ cup unsalted butter, softened • 8 ounces cream cheese, room temperature • 1 cup powdered sugar • 1 large egg • ¼ cup granulated sugar • 1 cup crushed pineapple, undrained • ½ teaspoon vanilla  • ½ cup white chocolate chips, divided in two • ½ cup chopped macadamia nuts, divided in two • ½ cup coconut flakes

1. Preheat oven to 350 degrees. Line a 9×13 with aluminum foil or parchment paper and lightly spray with cooking spray.

2. In your food processor with the chopping blade, combine flour, ¼ cup sugar, and butter. Process until crumbly.  Press into the bottom of your prepared 9×13 pan until it is even and smooth, push the sides up a bit. Bake the crust for 10-15 minutes or until edges are lightly golden brown.

3. In mixing bowl with electric mixer, combine the cream cheese, powdered sugar, egg and granulated sugar blend until smooth.  Stir in slowly the crushed pineapple, coconut, and vanilla extract and mix thoroughly.  Then fold in ¼ cup white chocolate chips, and ¼ cup macadamia nuts.

4. Pour the batter on top of the crust and bake for an additional 15-20 minutes or until set and edges are lightly brown.

5. Remove from the oven and immediately sprinkle with ¼ cup white chocolate chips and ¼ cup macadamia nuts.  Let bars cool for an hour before cutting and store in the refrigerator.

**To make Gluten Free, use Gluten Free Flour Mix and ½ teaspoon xanthium gun.

Hope you enjoy them too!

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