HAWAIIAN CHEESECAKE BARS!!

INGREDIENTS:

(Makes 16-20 Bars)

For the Crust:

1½ cups graham cracker crumbs (or coconut macaroon cookies for Hawaiian flair )

¼ cup unsweetened shredded coconut

¼ cup macadamia nuts (chopped )

6 tbsp unsalted butter (melted )

2 tbsp light brown sugar

For the Filling:

24 oz cream cheese (softened at room temperature )

1 cup granulated sugar

1 tsp vanilla extract

2 large eggs (room temperature )

½ cup sweetened condensed milk

½ cup crushed pineapple (drained, canned or fresh )

¼ cup coconut flakes (for topping )

Toppings:

½ cup crushed pineapple (for layering )

¼ cup maraschino cherries (halved )

Extra macadamia nuts and coconut flakes

DIRECTIONS:

1. Prep the Pan:
Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.

2. Make the Crust:

Mix graham cracker crumbs, coconut, macadamia nuts, melted butter, and brown sugar in a bowl.

Press firmly into the bottom of the pan. Bake at 325°F (160°C) for 10 minutes.

3. Prepare the Filling:

Beat cream cheese and sugar until smooth. Add vanilla.

Mix in eggs one at a time (don’t overmix!).

Stir in condensed milk, pineapple, and coconut flakes.

4. Assemble:

Pour filling over the warm crust.

Add a Tropical Layer: Spoon ½ cup crushed pineapple over the batter.

Sprinkle with cherries and nuts.

5. Bake & Cool:

Bake at 325°F (160°C) for 35–40 minutes (edges set, center slightly jiggles).

Cool completely in the fridge for 4–6 hours (overnight is best).