Pia Colada Cheesecake Bars Recipe

I understand your request, but I should clarify that the search results provided are about managing duplicate content on websites for SEO purposesnot about editing recipe content like your Pia Colada Cheesecake Bars recipe.However, I can help you directly: Your recipe does contain duplicate content. The first bulleted list (Difficulty, Yield, Nutritional Information, Total Time, Active Time) is repeated immediately after the introductory paragraph with nearly identical information.Here's your cleaned-up recipe:

Pia Colada Cheesecake Bars

• Difficulty: Easy
• Yield: 12 cheesecake bars
• Nutritional Information (per serving): Serving Size: 1 of 12 servings; Calories: 333; Total Fat: 23 g; Saturated Fat: 13 g; Carbohydrates: 29 g; Dietary Fiber: 1 g; Sugar: 21 g; Protein: 4 g; Cholesterol: 83 mg; Sodium: 217 mg
• Total Time: 4 hours 30 minutes (includes overnight chilling)
• Active Time: 45 minutes

The use of both canned and dried pineapple in the topping intensifies the flavor and adds a pleasing texture that contrasts nicely with the silky, creamy cheesecake filling.

Ingredients

For the Crust:

• 3 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 16 to 18 shortbread cookies, crushed into fine crumbs (about 1 cup)
• 1 tablespoon sugar

For the Filling:

• 2 packages (8 ounces each) cream cheese, softened to 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

For the Topping:

• 1 cup chopped dried pineapple
• 1 can (8 ounces) crushed pineapple in juice
• 2 tablespoons cream of coconut
• 1 tablespoon fresh lemon juice
• 2/3 cup water

Instructions

1. Prepare the crust: Set oven to 350F. Line an 8-inch square baking pan with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. In a small bowl, mix the cookie crumbs, sugar, and melted butter until well blended. Press this mixture firmly and evenly into the base of the pan forming a thin layer. Bake for about 10 minutes until set and lightly golden. Cool for at least 20 minutes. Reduce oven temperature to 325F.
2. Make the filling: In a large bowl, beat the cream cheese, cream of coconut, sugar, and salt on medium-high speed until smooth and airy, about 3 to 5 minutes, scraping down sides occasionally. Lower the speed to medium and incorporate the eggs, sour cream, and coconut extract until just combined. Spread this mixture evenly over the cooled crust.
3. Bake: Place in the oven and bake until the edges are firm but the center remains slightly wobbly, roughly 35 to 45 minutes. Remove and let cool at room temperature for about 3 hours.
4. Prepare topping: While the cheesecake is cooling, combine dried pineapple, crushed pineapple with its juice, cream of coconut, lemon juice, and water in a small saucepan over medium-high heat. Bring to a simmer, stirring now and then. Reduce heat to medium-low, continue to cook with occasional stirring until the dried pineapple becomes tender and the liquid thickens into a syrupy consistency, approximately 20 minutes. Cool the topping mixture, stirring occasionally, for 30 to 45 minutes.
5. Assemble: Spread the pineapple topping gently over the cheesecake layer. Cover with plastic wrap and refrigerate overnight.
6. Serve: Lift the bars out of the pan using the foil overhang, peel off the foil, and slice into bars.

Photograph by Yunhee Kim