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, drained well
- ½ cup shredded sweetened coconut
For the topping:
- ½ cup shredded sweetened coconut (extra for sprinkling)
- 2 tbsp brown sugar (optional, for extra caramelization)
Instructions
- Preheat oven:
Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang to lift the bars out easily. - Make the crust:
In a medium bowl, mix graham cracker crumbs and sugar, then stir in melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. - Bake the crust:
Bake the crust for 8–10 minutes. Remove from oven and set aside to cool slightly while you make the filling. - Make the cheesecake filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Gently fold in the drained crushed pineapple and shredded coconut. - Assemble:
Pour the cheesecake filling over the cooled crust and spread evenly. Sprinkle the extra shredded coconut evenly over the top. If you like, sprinkle with a bit of brown sugar for extra golden color. - Bake:
Bake for 30–35 minutes, or until the center is set but still slightly jiggly. The edges should look lightly golden. - Cool & chill:
Let the bars cool completely at room temperature, then refrigerate for at least 3 hours (overnight is best) before cutting. - Serve:
Lift the bars out using the parchment overhang, cut into squares, and enjoy!
If you’d like, I can also suggest a simple drizzle (like a pineapple glaze) or a toasted coconut topping — just say the word!