Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
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
For the Topping:
- 1 cup sweetened shredded coconut
- 2 tbsp brown sugar (optional, for extra caramelization)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking dish with parchment paper for easy removal. - Make the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Press firmly into the bottom of the prepared pan to form a crust. Bake for 8–10 minutes, then let it cool slightly. - Prepare the Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract and drained crushed pineapple until fully combined. - Assemble the Bars:
Pour the cheesecake mixture over the cooled crust. Smooth out the top. - Add the Coconut Topping:
Sprinkle shredded coconut evenly over the top. If desired, sprinkle a little brown sugar on top for extra sweetness and golden color. - Bake:
Bake for 30–35 minutes, or until the center is just set and the coconut is golden brown. - Cool and Chill:
Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) before slicing. - Serve:
Cut into squares and enjoy chilled. Perfect for summer parties or tropical-themed desserts!
Let me know if you want a version without eggs or cream cheese alternatives!