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Tuesday, May 17, 2011

Pineapple Cheesecake Bars

I have been looking for something to satisfy a terrible sweet tooth...you know, the kind that just aches and aches until its fed something rich and satisfying...everyone has one. Finally after hours of "blog browsing" I found the PRIZE! I was looking at The Sisters Cafe and came across this scrumptious, divine and MOST DELICIOUS looking recipe...I knew that I had to try it (besides, it had cream cheese in it, so I knew that I would love it, right?!). It only took one bite for my sweet tooth to give a HUGE sigh of relief....mission accomplished, it was EVERYTHING I was hoping for and more. BUT...there was only one draw back, IT MAKES A LOT! I realized after seeing how much that this recipe made, that I needed to have a plan in place before I whipped them or I WOULD EAT my way right out of my jeans. WHICH I knew I would regret later (probably not at the moment, but later). My "Plan"...share with neighbors...after my plan was set in place I started right away at mixing these up! I made a few minor changes to the recipe but you can eliminate my changes and stick to the orginal recipe if you want... I KNOW its wonderful. THESE bars deserve a HUGE STAR, a round of applause and a huge trophy!!! I loved them....LOOOOVVVVED them...thank you Mindy at
The Sisters Cafe for posting them...I am eternally grateful to you, my hips may not be, but I am!

Pineapple Cheesecake Bars
Crust:
3 c. flour
1 1/2 c. sugar
1 1/2 c. butter, room temperature
1/2 c. chopped walnuts (one of my minor changes, Mindy's didn't have nuts)

In a medium bowl combine flour, sugar, butter and chopped nuts. Mix until crumbs. Press into a large cookie sheet (Texas Sheet Cake size- 12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While crust is baking, prepare the coconut topping and cream cheese filling.

Coconut topping:
2 T. butter, melted
3 c. sweetened coconut, shredded

In a small bowl, mix together melted butter and coconut. Set aside.

Cream Cheese Filling:
2- 8oz packages cream cheese
2 eggs
4 T. sugar
4 T. milk
2 t. almond extract (my other minor adjustment...didn't have this so I left it out)
2 t. vanilla (I added 2 MORE t. since I didn't have any almond extract)
1 20 oz. can crushed pineapple, drained

Combine cream cheese, eggs, sugar, milk, vanilla and almond extract in a large bowl. Beat well with an electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese mixture over baked crust. Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and the middle is set. Chill at least 1 hour before serving....THEN DIVE IN AND EAT UP!...then fill the neighbors plate and take it to them immediately as to not eat them all yourself...you think I'm kidding...I'm not, they are so temptingly delicious that you will want to eat them all if you don't share. ENJOY!

Julie~

1 comment:

  1. My hubby is WILD about everything pineapple, so he's going to love these. TWO questions: I assume you mean two 8 ounce pkg. cream cheese? and Do you drain the pineapple or not? Thanks so much for sharing, this sounds delicious you can reach me at coleen(at)mtaonline(dot)net

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