Instructions
Prepare the Pan: Preheat your oven to 325°F (163°C). Line a 9×13 inch baking pan with aluminum foil, leaving an overhang on two sides for easy removal. Lightly spray the foil with cooking spray. This creates handles that make lifting the bars out simple and prevents sticking.
Make the Coconut Crust: In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, sugar, and salt. Mix thoroughly until the mixture resembles wet sand and holds together when pressed. The coconut adds wonderful texture and tropical flavor to the base. Press the mixture firmly and evenly into the bottom of the prepared pan, creating a compact layer. Use the bottom of a measuring cup to ensure the crust is tightly packed. Bake for ten minutes until lightly golden and fragrant. Remove from the oven and let cool slightly while preparing the filling.
Prepare the Cheesecake Filling: In a large bowl using an electric mixer, beat the softened cream cheese on medium speed for two to three minutes until completely smooth and creamy with no lumps. Scrape down the sides of the bowl frequently. Add the sugar and beat for another two minutes until light and fluffy. The mixture should be pale and airy. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Overmixing after adding eggs can cause cracks.
Mix in the sour cream, vanilla extract, and coconut extract until combined. The sour cream adds tanginess and creates an incredibly smooth texture. Finally, add the flour and mix on low speed just until incorporated. The flour helps stabilize the cheesecake and prevents it from being too soft.
Bake the Cheesecake Layer: Pour the cheesecake filling over the partially baked crust, spreading it evenly to the edges with a spatula. Tap the pan gently on the counter to remove air bubbles. Bake for thirty-five to forty minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The center will continue to set as it cools. Do not overbake, as this can cause a dry, cracked cheesecake.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for one hour. This gradual temperature change prevents cracking. After an hour, remove from the oven and cool completely at room temperature, then refrigerate for at least four hours or overnight.
Make the Pineapple Topping: In a medium saucepan, whisk together the sugar and cornstarch. Add the drained crushed pineapple, reserved pineapple juice, and lemon juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about five to seven minutes. The mixture should be glossy and coat the back of a spoon. Remove from heat and let cool to room temperature before spreading over the chilled cheesecake.
Assemble and Garnish: Once the cheesecake is completely chilled and firm, spread the cooled pineapple topping evenly over the surface. Sprinkle generously with toasted coconut flakes for added crunch and visual appeal. Refrigerate for at least one more hour to let the topping set.
Slice and Serve: Using the foil overhang, carefully lift the entire dessert from the pan and place on a cutting board. Use a sharp knife dipped in hot water and wiped clean between cuts to slice into bars. The bars should cut cleanly with distinct layers.
Tips for Success
All dairy ingredients must be at room temperature for a smooth, lump-free filling. Toast coconut in a dry skillet over medium heat for extra flavor.
Storage
Store covered in the refrigerator for up to five days. These bars can also be frozen for up to two months.
