Piña Colada Cheesecake Squares
With coconut in the graham cracker crust and pineapple in the filling, these cheesecake squares will transport you to the tropics after just one bite.
Prep time20 min
Total time5hr 0min
ServingsMakes 24 servings.
Ingredients
- 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
- ¼ cup butter or margarine, melted
- 1½ cups sweetened flaked coconut, divided
- 1¼ cups sugar, divided
- 4 pkg. (8 oz. each) brick cream cheese, softened
- 1 tsp. vanilla
- 4 eggs
- 2 cans (8 oz. each) crushed pineapple in juice, undrained, divided
Preparation
- Heat oven to 350°F.
- Combine graham crumbs, butter, 1 cup coconut and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
- Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until well blended. Add eggs; beat just until blended. Stir in 1 can of undrained pineapple. Pour over crust.
- Bake 40 min. or until center of cheesecake is almost set; cool completely.
- Refrigerate several hours.
- Cut cheesecake into squares. Drain remaining can of pineapple. Top each cheesecake square with about 2 tsp. pineapple and 1 tsp. of the remaining coconut just before serving.
Recipe Tips
- Size-Wise
Serve this rich, tropical dessert at your next celebration with loved ones. - How to Easily Remove the Cheesecake Squares from the Pan:
Line empty pan with foil with ends of foil extending over sides. Use to prepare cheesecake as directed. Use the foil handles to remove the chilled cheesecake from pan before cutting into squares and topping with the remaining ingredients as directed. - Substitute
Substitute Neufchatel cheese for the cream cheese.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 270 |
| % Daily Value* | |
| Total fat 19g | |
| Saturated fat 12g | |
| Cholesterol 80mg | |
| Sodium 240mg | |
| Carbohydrate 23g | |
| Dietary fiber 1g | |
| Total sugars 18g | |
| Protein 4g | |
| Vitamin A | 10 %DV |
| Vitamin C | 4 %DV |
| Calcium | 4 %DV |
| Iron | 2 %DV |
