Piña Colada Cheesecake Bars

The pineapple curd on these bars is TOO great. One chomp will move you to the ocean side, piña colada close by. 😎

Yields: 16 servings
Planning Time: 0 hours 20 mins
Complete Time: 4 hours 30 mins
For the hull
1 1/2 c.
finely ground graham saltine morsels (from 12 graham wafers)

1/4 c.
granulated sugar

6 tbsp.
margarine, softened

1/4 tsp.
fit salt

For the filling
(8-oz.) blocks cream cheddar, room temperature

1/2 c.
granulated sugar

1 c.
coconut milk, from 1 (13.66-oz.) Thai Kitchen coconut milk

huge eggs

1/4 tsp.
legitimate salt

3/4 c.
untoasted improved coconut pieces

For the pineapple filling
1 c.
granulated sugar

huge egg yolks

1 c.
canned pineapple juice

1/4 tsp.
legitimate salt

10 tbsp.
spread, cut into 1/2″ pieces

For serving
2 c.
whipped cream besting

3/4 c.
toasted improved coconut pieces

maraschino cherries with stems

Preheat stove to 325° and line a 9″ square baking container with material paper, leaving a shade on different sides.
Make hull: In a medium bowl, join graham wafers with sugar, softened spread, and salt. Move to arranged dish, and tenderly press in to make an even outside. Heat until gently brilliant, around 12 minutes. Allow cool on a wire to rack while making the filling.
Make filling: In an enormous bowl, beat cream cheddar with sugar until light and cushy, 2 minutes. Beat in coconut milk, eggs, and salt until smooth. Mix in coconut pieces.
Pour combination over hull and heat until recently set, around 45 minutes. Cool totally in skillet. Cover with saran wrap and refrigerate until all around chilled, something like 2 hours.
In the mean time, make pineapple filling: In a medium pot, whisk together sugar and egg yolks, then race in pineapple squeeze and salt. Add margarine and spot over medium intensity.
Cook pineapple combination, blending continually and scratching the base and sides of the container, until the margarine melts and blend is sufficiently thick to cover the rear of a spoon, around 9 minutes. Eliminate from intensity and strain through a fine-network sifter into a medium heatproof bowl. Refrigerate until freezing, somewhere around 60 minutes.
Spread cooled pineapple combination equally over cooled bars and spread whipped cream on top. Sprinkle with toasted coconut and keep chilled until prepared to serve.
Use material paper shade to lift cheesecake out of dish. Cut into 16 squares. Top each square with a maraschino cherry prior to serving.

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