Pineapple Cheesecake Bars

I found this recipe from thesisterscafe. I loved this dessert, because it seemed so light especially for a cheesecake. It wasn't overwhelmingly sweet and the addition of almond extract made it have a great unique flavor. I typically don't love almond extract but in this it added a delicious flavor. Anyway I hope you enjoy this as much as I did.

Hopefully your coconut browns up better than mine did, I couldn't figure out why my oven seemed to be taking so long to cook things lately until it dawned on me that I moved the rack down to make the baked beans and never put it back, whoops!

Crust:

3 cups flour

1 1/2 cups sugar

1 1/2 cups butter, room temperature

In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.

Coconut Topping:

2 Tablespoons butter, melted

3 cups sweetened coconut, grated

In a small bowl, mix together melted butter and coconut. Set aside.

Cream Cheese Filling:

16 ounces cream cheese

2 eggs

4 Tablespoons sugar

4 Tablespoons milk

2 teaspoons almond extract

2 teaspoons vanilla

1 20 oz can crushed pineapple

Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.