Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well-drained
- ½ cup shredded sweetened coconut
For the topping:
- ½ cup shredded sweetened coconut, toasted (optional)
- Extra pineapple chunks for garnish (optional)
Instructions
- Preheat the oven:
Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. - Make the crust:
In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until evenly moistened. Press mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove and set aside to cool slightly. - Prepare the cheesecake filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract. Gently fold in the drained crushed pineapple and shredded coconut. - Bake:
Pour the cheesecake mixture over the crust and smooth the top. Bake for 30–35 minutes, or until the center is set but still slightly jiggly. Remove from oven and let cool to room temperature. - Chill:
Refrigerate for at least 3 hours, or until fully chilled and firm. - Garnish & serve:
Once chilled, lift the bars out of the pan using the parchment overhang. Sprinkle toasted coconut over the top and garnish with extra pineapple chunks if desired. Slice into bars and enjoy!
Would you like a version with a coconut cookie crust or a pineapple glaze on top? I can help adjust it!