1 c. sugar
1 c. butter, melted
16 oz. cream cheese, softened
6 T. sugar
4 T. milk
2 eggs
2 t. vanilla or coconut extract
16-20 oz. can crushed pineapple, drained
2 c. flaked coconut
2 T. melted butter
Combine flour, 1 c. sugar, and 1 c. butter*. Pat mixture into bottom of sprayed 9x13 dish (will be crumbly). Bake at 350 degrees for 20 minutes. Cool slightly. Combine cream cheese, 6 T. sugar, milk, and eggs. Fold in flavoring, and pineapple. Spread over baked crust. Combine coconut and 2 T. butter. Sprinkle over pineapple layer filling. Bake at 350 for 15-20 minutes until set. Cool before cutting into squares. Store in refrigerator. These were delicious!
*Can also be made with a graham cracker crust if preferred. (1 1/2 c. graham cracker crumbs, 1/2 c. sugar, 1/2 c. butter, melted. Combine and press into bottom, and sides, if desired, of 9x13 sprayed dish. Bake at 350 degrees for 10 minutes, until toasted. Do not overbake or crust will be too hard.)
Cheesecake bars in picture are not made with a graham cracker crust.
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