Ingredients
– 2 cups flour
– 1 cup granulated sugar
– 1 cup salted butter at room temperature
– 16 ounces cream cheese at room temperature and very soft
– 1/4 cup granulated sugar
– 2 eggs
– 2 teaspoons vanilla extract
– 16 ounces crushed pineapple well drained (about 1 1/2 cups after draining, can use two cans)
– 2 cups shredded sweetened coconut
– 2 tablespoons salted butter melted
Instructions
1-Preheat oven to 350 °F and mix the flour, sugar, and butter until crumbly, then press the mixture into an ungreased 9×13 pan. Bake for 14-19 minutes and let it cool slightly to set the shortbread crust.
2-Beat the cream cheese until smooth, then add the sugar, eggs, and vanilla extract. Stir in the drained crushed pineapple to create the filling.
3-Spread the pineapple cheesecake filling evenly over the baked crust for a perfect layer.
4-Mix the shredded sweetened coconut with the melted butter and sprinkle it over the pineapple layer.
5-Cover the pan with foil and bake for 25 minutes, then remove the foil and bake for another 15-20 minutes until the coconut is nicely browned.
6-Let the bars cool completely before slicing them into portions for serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Bake cheesecake layer for about 40 minutes to safely heat eggs.
🧀 Warm cream cheese in microwave for smoother filling without lumps.
❄️ Freeze bars for make-ahead convenience; thaw shortbread before serving to avoid hard texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bar
- Calories: 287
- Sugar: 14 grams
- Sodium: 145 milligrams
- Fat: 20 grams
- Saturated Fat: 13 grams
- Carbohydrates: 23 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 57 milligrams