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Cheesecake Macaroon Bars

photo by:kraft
IT WAS A VERY EASY RECIPE TO MAKE AND IT TASTE GREAT TO.
posted by
 a cook
on 3/18/2004
time
prep:
30 min
total:
1 hr 2 min
servings
total:
32 servings
Magazine Acquisition

What You Need

1
cup  flour
1
cup  ground PLANTERS Slivered Almonds
1/2
cup  (1 stick) butter or margarine, softened
1/3
cup  firmly packed brown sugar
1/4
tsp.  salt
1/4
tsp.  almond extract
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  granulated sugar
1
Tbsp.  lemon juice
3
 eggs
1-1/2
cups  BAKER'S ANGEL FLAKE Coconut, divided
1-1/2
cups  BREAKSTONE'S or KNUDSEN Sour Cream
3
Tbsp.  granulated sugar
2
tsp.  vanilla

Make It

BEAT flour, almonds, butter, brown sugar, salt and almond extract with electric mixer on medium speed until blended. Press onto bottom of 13x9-inch baking pan. Bake at 350°F for 8 to 10 minutes or until lightly browned.

BEAT cream cheese, 3/4 cup granulated sugar and lemon juice with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Stir in 1 cup of the coconut; pour over crust.

BAKE 25 minutes. Cool 5 minutes.

STIR sour cream, 3 Tbsp. granulated sugar and vanilla until well blended; carefully spread over coconut mixture.

BAKE 5 to 7 minutes or until set. Sprinkle with remaining 1/2 cup coconut; cool completely. Cut into bars.

Kraft Kitchens Tips

Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
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