Yummy and creamy pineapple cheesecake exerciser commit you the perfect discernment of Island!

A shortbread biscuit covering bed on the lowermost.  A delicious and creamy cheesecake combined with macadamia nuts, albescent umber chips, herb and coconut.  Top it off with many toasted coconut and your intellectual faculty be dyspnoeic.  Decide a humor, dear your eyes, and pretense that you are in Island!

  • 1⅓ cups all-purpose bleached flour
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • 8 ounces cream cheese, room temperature
  • 1 large egg
  • 1 cup powdered sugar
  • ¼ cup granulated sugar
  • 1 cup crushed pineapple, undrained
  • ½ cup chopped macadamia nuts, divided
  • ½ teaspoon pure vanilla extract
  • ½ cup white chocolate chips, divided
  • ½ cup coconut flakes
  • toasted coconut (optional for garnish)

  1. Preheat oven to 350 degrees. Line a 9x13 with aluminum foil or parchment paper and lightly spray with cooking spray.
  2. Combine flour, ¼ cup sugar, and butter until crumbly. Press into the bottom of your prepared 9x13 pan until it is about ⅛ inch thick. Bake the crust for 10-15 minutes or until edges are lightly golden brown.
  3. Mix cream cheese and 1 cup powdered sugar until frosting consistency. Add egg, ¼ cup sugar, crushed pineapple, coconut, and vanilla extract and mix thoroughly. Fold in ¼ cup white chocolate chips, and ¼ cup macadamia nuts.
  4. Pour the batter on top of the crust and bake for an additional 15-20 minutes or until set and edges are lightly brown.
  5. Remove from the oven and sprinkle with ¼ cup white chocolate chips and ¼ cup macadamia nuts. Garnish with toasted coconut if desired. Let bars cool for an hour before cutting and store in the refrigerator.

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