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Chocolate Chunk-Macaroon Pie Cheesecake

photo by:kraft
Cream cheese, coconut, pecans and chocolate chunks. That's right: Everything delicious goes into this glorious dessert—a hybrid of cheesecake and pie.
time
prep:
20 min
total:
3 hr 10 min
servings
total:
12 servings
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What You Need

1/2
pkg.   (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
cup  granulated sugar
3
 eggs, divided
2
tsp.  vanilla, divided
1/2
cup  BAKER'S ANGEL FLAKE Coconut
1/4
cup  (1/2 stick) butter or margarine, melted
2
Tbsp.  flour
3/4
cup  firmly packed light brown sugar
1-3/4
cups  PLANTERS Pecan Halves
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

Make It

PREHEAT oven to 350°F. Line 9-inch pie plate with pie crust as directed on package.

BEAT cream cheese, granulated sugar, 1 of the eggs and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add coconut; mix well. Spoon into pie crust. Add butter and flour to same bowl; beat on medium speed until blended. Add brown sugar, remaining 2 eggs and 1 tsp. vanilla; mix well. Stir in pecans and chocolate chunks. Carefully spoon over cream cheese layer.

BAKE 40 to 50 min. or until center is set. Cool on wire rack. Refrigerate several hours or until chilled. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Size Wise
Your family will know the holidays are here when you make this indulgent dessert!
Cooking Know-How
To prevent the crust from over-browning, place strips of foil around edge of crust after 20 min.
Substitute
Prepare as directed, substituting 1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.
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