Ingredients
1 1/2 c. finely ground graham cracker crumbs (from 12 graham crackers)
1/4 c. granulated sugar
6 tbsp. butter, melted
1/4 tsp. kosher salt
2 (8-oz.) blocks cream cheese, room temperature
1/2 c. granulated sugar
1 c. coconut milk, from 1 (13.66-oz.) Thai Kitchen coconut milk
3 large eggs
1/4 tsp. kosher salt
3/4 c. untoasted sweetened coconut flakes
1 c. granulated sugar
9 large egg yolks
1 c. canned pineapple juice
1/4 tsp. kosher salt
10 tbsp. butter, cut into 1/2" pieces
2 c. whipped cream topping
3/4 c. toasted sweetened coconut flakes
16 maraschino cherries with stems
Preparation
Step 1Preheat oven to 325° and line a 9" square baking pan with parchment paper, leaving an overhang on two sides. Step 2Make crust: In a medium bowl, combine graham crackers with sugar, melted butter, and salt. Transfer to prepared pan, and gently press in to make an even crust. Bake until lightly golden, about 12 minutes. Let cool on a wire rack while making the filling.Step 3Make filling: In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes. Beat in coconut milk, eggs, and salt until smooth. Stir in coconut flakes.Step 4Pour mixture over crust and bake until just set, about 45 minutes. Cool completely in pan. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours. Step 5Meanwhile, make pineapple filling: In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt. Add butter and place over medium heat. Step 6Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes. Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl. Refrigerate until very cold, at least 1 hour.Step 7Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top. Sprinkle with toasted coconut and keep chilled until ready to serve.Step 8Use parchment paper overhang to lift cheesecake out of pan. Cut into 16 squares. Top each square with a maraschino cherry before serving.
