Pineapple Cheese Bars

Pat Duran

By
@kitchenChatter

If you love cream cheese and pineapple with coconut and rum you are gonna love this recipe. It's one of those recipes that you just can not stop eating!! And not only that , but you make it the day before and let it set overnight in the refrigerator to meld the flavors and set up. It's creamy and so smooth it just slides over your tongue. Yummy!


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Comments:

Serves:

makes about 36-48 or more

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

CRUST:

1/2 c
macadamia nuts, finely chopped
1 1/4 c
all purpose flour
1/2 c
brown sugar, firmly packed
1/2 c
cold butter
1 c
flaked coconut

FILLING:

2 pkg
(8 oz. each)cream cheese, softened
2/3 c
granulated sugar
2 large
eggs
2 tsp
rum extract or vanilla bourbon extract
21 oz
can pineapple pie filling

TOPPING:

1/2 c
macadamia nuts, chopped coarsely
1/4 c
flaked coconut

Directions Step-By-Step

1
Crust:
Combine flour and brown sugar. Cut in butter until fine crumbs form. Add nuts and coconut. Mix well. Press crumb mixture in bottom of buttered 9x13-inch pan. Bake at 350^ for 12-15 minutes until edges are lightly browned.
2
Filling:
Beat cream cheese, sugar, eggs and rum extract or bourbon vanilla with electric mixer, until smooth. Spread over hot baked crust. Return to oven and bake another 15 minutes. Spread pineapple pie filling over cheese layer.
3
Topping:
Combine nuts and coconut and sprinkle evenly over pineapple. Return to oven and bake 10-15 minutes longer. Cool. Refrigerate overnight. Cut into bars. Keep refrigerated
4
Note:
You may want to try other pie filling and combinations too.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Dairy
Regional Style: American