Zutaten für Pineapple Cheesecake Bar
- Bleached All Purpose Flour
- Granulated Sugar
- Unsalted Butter
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 large egg
- 1 cup crushed pineapple (drained)
- Pure Vanilla Extract
- 1/2 cup white chocolate chips
- Macadamia Nuts
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Zubereitung von Pineapple Cheesecake Bar
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 cup (1 stick) unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Press the crumb mixture evenly into a 13x9 inch baking pan with raised sides. Use the bottom of a measuring cup to ensure an even 1/8-inch thickness.
- Bake for 10-15 minutes, or until the edges are lightly golden brown.
- Meanwhile, in a large bowl, beat together 8 ounces cream cheese (softened), 1 cup powdered sugar, and 1 large egg until smooth and creamy.
- Stir in 1 cup crushed pineapple (drained), 1 teaspoon vanilla extract, and 1/4 cup granulated sugar.
- Fold in 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts. Reserve 1/4 cup of each for garnish.
- Pour the cheesecake mixture over the baked crust.
- Bake for an additional 15-20 minutes, or until the filling is set and no longer jiggles in the center.
- Remove from the oven and let cool completely. Melt the reserved 1/4 cup white chocolate chips and drizzle over the cooled bars. Sprinkle with the reserved 1/4 cup chopped macadamia nuts.
- Let stand for at least 1 hour before cutting into bars to allow the cheesecake to fully set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
77g
Fat
42g
Carbs
9g
