Hawaiian Pineapple Cheesecake Bars
Luscious Hawaiian Cheesecake Bars – Large Group
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

An AlohaDreams.com recipe.

Course: Dessert
Servings: 24 bars
Author: Betsy Edwards
For the shortbread base
  • 3 cups all-purpose bleached flour (12.75 ounces or 360 grams) , spoon into measuring cup to measure
  • 3/4 cup granulated sugar
  • 1 1/2 cup unsalted butter (2 1/2 sticks, melted)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
For the filling
  • 16 ounces cream cheese room temperature
  • 2 large eggs
  • 2 cups powdered sugar
  • 1/2 cup granulated sugar
  • 2 cups crushed pineapple un-drained (one 20 ounce can)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup white chocolate chips divided
  • 1 cup chopped macadamia nuts divided
For the garnish
  • 1 cup sweetened flake coconut , toasted
Special Equipment
  • 1 (13 inch x 18 inch) half sheet baking sheet
For the garnish
  1. Move oven shelf to top position and turn on broiler.  Spread 1 cup sweetened flake coconut and 1/2 cup rough chopped macadamia nuts on a cookie sheet.  Heat under the broiler (DO NOT LEAVE THE BROILER) until coconut and nuts are a golden brown.   (IF YOU LEAVE IT CAN EASILY BURN)  Remove from oven and set aside.

For the shortbread base
  1. Preheat oven to 300 degrees.  Line the bottom and sides of baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

    In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. 

    Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.

For the filling
  1. In a large bowl, with a mixer or by hand, mix eggs and 2 cups powdered sugar until completely combined.  Add cream cheese, sugar, crushed pineapple and vanilla extract, and mix thoroughly.  Gently fold-in 1 cup white chocolate chips and 1/2 cup chopped macadamia nuts, reserving 1/2 cup of  white chocolate chips and 1 cup chopped macadamia nuts.  

    Spread filling evenly over the shortbread base.  Increase oven temperature to 350 and bake on ON A CENTER SHELF for additional 25 minutes or until batter is set. Remove from oven, immediately sprinkle 1/2 cup reserved chopped, toasted macadamia nuts and 1 cup toasted coconut.

MAKE AHEAD NOTE: Let cool, cover lightly and refrigerated at least 12 and up to 24 hours.
  1. When ready to serve cut into bars, 4 rows by 6 rows for a total of 24 bars.