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Recipe courtesy of Colita Russ

Pineapple Cheesecake Bar

  • Level: Easy
  • Yield: 16 to 24 bars
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 20 servings
    Calories
    209
    Total Fat
    13
    Saturated Fat
    6
    Carbohydrates
    22
    Dietary Fiber
    1
    Sugar
    15
    Protein
    2
    Cholesterol
    35
    Sodium
    50
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 30 min
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Ingredients

Crust:

1 1/3 cups all-purpose bleached flour

1/4 cup granulated sugar

1/2 cup unsalted butter (1 stick softened)

Batter:

8 ounces cream cheese, at room temperature

1 cup powdered sugar

1 large egg

1/4 cup granulated sugar

1 cup crushed pineapple or 1 (8-ounce) can, drained

1/2 teaspoon pure vanilla extract

1/2 cup white chocolate chips

1/2 cup chopped macadamia nuts

Directions

  1. Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
  2. Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Cookies

Categories:

Easy Dessert Recipes Dessert Easy Baking Chocolate Cheesecake Cheesecake Fruit Cheesecake Fruit Fruit Dessert Recipes Baking American

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16 Reviews
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23wisps

This is a great recipe; however, I found it to be wayyyyy too sweet and I tweaked a few things. I cut the powdered sugar to 1/3 cup and skip the granulated (taste it, you can always add more), added 1/2 teaspoon salt to the shortbread crust, bake in an 8 by 8 pan, and refrigerated overnight before cutting. I also used this recipe to create an excellent spin off Pina Colada bar:<div>Same crust + 1/2 tsp salt.<br /><div><div><div>8 ounces cream cheese, at room temperature</div><div>1/3 cup powdered sugar</div><div>1 large egg</div><div>1 cup crushed pineapple or 1 (8-ounce) can, drained</div><div>1/2 teaspoon pure vanilla extract</div><div>1 tablespoon Malibu</div><div>1/4 cup coconut flakes, unsweetened</div><div>1/2 cup white chocolate chips, plus 1/4 cup for topping</div><div>Mix cream cheese and 1/3 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple, Malibu, and vanilla extract, mix thoroughly. Fold in 1/2 cup white chocolate chips and coconut flakes.</div></div><div><br /></div></div></div>

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