Description
These Pineapple Coconut Pecan Cheesecake Bars offer a tropical twist on classic cheesecake with a crunchy graham cracker and pecan crust, creamy pineapple and coconut filling, and a delightful white chocolate drizzle on top. Perfect for a refreshing dessert that combines rich, creamy textures with sweet and nutty flavors.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup chopped pecans
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup crushed pineapple, drained
- 1/4 cup shredded coconut
Topping
- 1/4 cup chopped pecans
- White chocolate drizzle for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup chopped pecans until well combined. Press this mixture firmly into the bottom of a greased 9×9-inch baking dish to form an even crust layer.
- Make the filling: In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to fully incorporate. Gently fold in the drained crushed pineapple and shredded coconut, blending just until combined.
- Assemble and bake: Pour the cream cheese mixture over the prepared crust, spreading evenly. Sprinkle the remaining 1/4 cup chopped pecans evenly across the top. Bake in the preheated oven for 30-35 minutes, or until the center is set and edges turn a light golden brown.
- Cool and garnish: Allow the cheesecake bars to cool completely in the pan to room temperature. Once cooled, drizzle white chocolate over the top as a decorative and flavorful garnish before slicing and serving.
Notes
- Ensure the pineapple is well drained to avoid excess moisture in the filling.
- Soften cream cheese to room temperature for easier mixing and smoother texture.
- Use fresh or store-bought shredded coconut according to preference.
- White chocolate drizzle can be warmed gently for easier pouring and prettier drizzles.
- Store cheesecake bars refrigerated and consume within 3-4 days for best freshness.
