The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.
Ingreadient
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 16 to 18 shortbread cookies, finely ground (about 1 cup)
- 1 tablespoon sugar
- 2 8-ounce packages cream cheese, at room temperature
- 1/3 cup cream of coconut
- 1/3 cup sugar
- Pinch of salt
- 2 large eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon coconut extract
- 1 cup chopped dried pineapple
- 1 8-ounce can crushed pineapple in juice
- 2 tablespoons cream of coconut
- 1 tablespoon fresh lemon juice
- 2/3 cup water
Direction
- Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
- Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
- Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
- Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
- Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
- Remove the bars from the pan, peel off the foil and cut into pieces.
