oven-baked peach pie

These Pineapple Macadamia Cheesecake Bars offer a delightful twist on traditional cheesecake with a crunchy graham cracker crust, creamy pineapple filling, and a luscious Cool Whip topping. Perfect for summer gatherings or a sweet treat any time of year, these bars are easy to make and even easier to enjoy.

Ingredients

Crust

• 7.6 ounces Pamela’s Honey Grahams Graham crackers (about 1 ½ cups crumbs)
• ⅓ cup unsalted butter, melted
• 1 ½ tablespoons white sugar
• ¼ cup macadamia nuts

Cheesecake Filling

• 16 ounces cream cheese, room temperature
• ½ cup white sugar
• 2 large eggs
• ¼ cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 8 ounces crushed pineapple, well-drained

Topping

• 8 ounces Cool Whip
• 8 ounces crushed pineapple, well-drained

Instructions

Prepare the Pineapple

1. Drain Pineapple: Place the crushed pineapple in a strainer over a bowl. Press and move the pineapple around with a spoon to remove as much juice as possible. Excess juice can cause cracks in the cheesecake.

Make the Crust

1. Process Nuts and Crackers: In a food processor, pulse the macadamia nuts until finely chopped. Add the graham crackers and pulse until the mixture resembles fine crumbs.
2. Mix Crust Ingredients: Transfer the crumb mixture to a medium bowl. Stir in the sugar and melted butter until the crumbs are evenly coated.
3. Prepare Pan: Line a 9×9-inch pan with a single sheet of tin foil, allowing it to hang over two opposite sides to create handles.
4. Press Crust: Pour the crumb mixture into the lined pan. Press down firmly to create an even layer across the bottom of the pan.

Prepare the Cheesecake Filling

1. Mix Cream Cheese and Sugar: In a stand mixer or using a hand mixer, beat the cream cheese and sugar until smooth and creamy.
2. Add Eggs: Add one egg at a time, beating well after each addition.
3. Incorporate Flavorings: Mix in the vanilla extract, sour cream, and well-drained crushed pineapple. Scrape the sides of the bowl and mix again to ensure everything is combined.
4. Pour Filling: Pour the cheesecake filling over the prepared crust and smooth the top. Gently tap the pan on the counter to remove air bubbles.

Bake and Chill

1. Preheat Oven: Preheat your oven to 325°F (165°C).
2. Bake Cheesecake: Bake the cheesecake for 40-42 minutes, or until the center is set with only a slight jiggle.
3. Cool: Let the cheesecake cool at room temperature for at least 1 hour. Cover with plastic wrap and refrigerate overnight.

Serve

1. Remove from Pan: Use the tin foil handles to lift the cheesecake out of the pan. Carefully peel off the foil.
2. Cut Bars: Using a sharp knife, cut the cheesecake into squares.
3. Top and Serve: Arrange the squares on a plate. Top each with a dollop of Cool Whip and a small amount of drained crushed pineapple.

Conclusion

These Pineapple Macadamia Cheesecake Bars are a refreshing and indulgent treat, combining the rich creaminess of cheesecake with the tropical sweetness of pineapple and the crunch of macadamia nuts. Their convenient bar format makes them perfect for sharing, and their delightful flavors are sure to be a hit at any gathering. Enjoy these bars chilled for the best taste and texture!