Desserts

Coconut Cheesecake Squares with Caramel Topping

photo by:kraft

This was great. Will make again. We love coconut, and the addition of the caramel sauce on top was nice, although I used a lot less than the recipe called for. I made th...read more

posted by

cassandra1974

on 8/2/2009

time

prep:

30 min

total:

4 hr

servings

total:

24 servings, 1 square each

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What You Need

LORNA DOONE Shortbread Cookies, finely crushed (about 2 cups crumbs)

1/3

cup butter or margarine, melted

cup sugar, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

tsp. vanilla

eggs

1-1/2

cups BAKER'S ANGEL FLAKE Coconut, toasted

3/4

cup caramel ice cream topping

Make It

PREHEAT oven to 350°F. Mix cookie crumbs, butter and 1/4 cup of the sugar. Press firmly onto bottom of 13x9-inch baking pan.

BEAT remaining 3/4 cup sugar, cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1 cup of the coconut. Pour over crust; sprinkle with remaining 1/2 cup coconut.

BAKE 30 min. or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares just before serving. Spoon topping into small heavy-duty resealable plastic bag. Microwave on HIGH 40 sec. to 1 min. or until slightly softened. Cut 1/8-inch tip from corner of bag; squeeze over cheesecake squares. Store leftover cheesecake squares in the refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving, 1 square, of this cool dessert on occasion.

How to Easily Remove Squares from Pan

Line pan with foil, with ends of foil extending over sides of pan, before pressing crumb mixture onto bottom of pan. Pour filling over crust and continue as directed. After cheesecake has cooled, lift from pan, using foil handles.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.

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cassandra1974

posted:8/2/2009

This was great. Will make again. We love coconut, and the addition of the caramel sauce on top was nice, although I used a lot less than the recipe called for. I made the crust with graham crumbs because I didnt have the cookies, but it was great anyway. Also used an entire 7 oz bag of coconut (half in the batter, half on top). Make sure to line the pan with foil before baking.

gab1ml

posted:7/7/2009

LOVED IT! And I'm not even a huge coconut fan, but my boyfriend is and I made it for him. But everyone who had it loved it too. Very easy to make. However, follow the tip at the bottom and line the baking dish with foil paper, otherwise you'll be scraping the crust like me. ;o)

d_mom

posted:7/14/2003

These are awesome! The next time I make them, I am going to use pineapple topping instead of caramel just to make them more tropical but the caramel was fabulous!

a cook