Can I just say, “Mmmmm….!!!” These babies were seriously addicting. Just imagine: a chewy, sugar cookie-like crust, pineapple and coconut, cream cheese with a splash of vanilla and almond… The combination of flavors is seriously amazing. I kept teasing my husband, because every time I came into the kitchen he had these bars out again. He was just cutting off one more little piece, he’d tell me. I’d laugh. And then fifteen minutes later, I’d find myself doing the same thing! So unless you can afford to eat a whole cookie sheet of pineapple cheesecake bars, I’d advise being ready with a party or several little plates to take some around to neighbors. Enjoy!!
**I also think these bars would be awesome with a shortbread curst or the same crust as Amy’s cheesecake bars.
Pineapple Cheesecake Bars
Submitted by Mindy ~ The Sisters Cafe
Recipe Source: www.lemonpoppycake.com
3 cups flour
1 1/2 cups sugar
1 1/2 cups butter, room temperature
In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.
2 Tablespoons butter, melted
3 cups sweetened coconut, grated
In a small bowl, mix together melted butter and coconut. Set aside.
Cream Cheese Filling:
16 ounces cream cheese
4 Tablespoons sugar
4 Tablespoons milk
2 teaspoons almond extract
2 teaspoons vanilla
1 20 oz can crushed pineapple (undrained – juice and all)
Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.