These delightful Pineapple Cheesecake Bars combine the tropical sweetness of pineapple with the rich, creamy texture of a classic cheesecake to create a dessert that's both indulgent and refreshing.
Ingredients
Scale:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup crushed pineapple, drained
1 cup pineapple chunks (fresh or canned)
1/4 cup shredded coconut
Instructions
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9x13 inch baking dish to create an even layer.
Place the baking dish in the oven and bake the crust for 10 minutes or until golden brown. Remove from oven and allow to cool.
In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, then gently fold in the drained crushed pineapple.
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Return the dish to the oven and bake for 30-35 minutes or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set completely.
Before serving, top the cheesecake with pineapple chunks and shredded coconut.
Use a sharp knife to cut the cheesecake into bars. For clean slices, wipe the knife with a damp cloth between cuts.
