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  • Coconut Cheesecake Squares with Caramel Topping

Coconut Cheesecake Squares with Caramel Topping

Coconut Cheesecake Squares with Caramel Topping is rated 5.0 out of 5 by 8.
Prep Time
30
min.
Total Time
4
hr.
Servings

16 servings

With their shortbread cookie crust and drizzle of warm caramel topping, these coconut cheesecake squares are sure to be requested again…and again!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix cookie crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
  • Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1 cup coconut; pour over crust. Sprinkle with remaining coconut.
  • Bake 30 min. or until center is almost set. Cool. Refrigerate several hours.
  • Serve topped with caramel topping.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

How to Easily Drizzle with Caramel Topping

Microwave topping in microwaveable bowl on HIGH 40 sec. to 1 min. or until slightly softened. Spoon into small freezer-weight resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze caramel topping over cheesecake squares.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

How to Store Leftover Dessert

Refrigerate any leftovers.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 400
Total fat 26g
Saturated fat 16g
Cholesterol 100mg
Sodium 330mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 26g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was great. 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.
Date published: 2009-08-02
Rated 5 out of 5 by from LOVED IT! 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)
Date published: 2009-07-07
Rated 5 out of 5 by from These are awesome! 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!
Date published: 2003-07-14
Rated 5 out of 5 by from These are easy to make and fantastic. These are easy to make and fantastic. They were gone in no time. I plan to make them again for a party.
Date published: 2015-03-31
Rated 5 out of 5 by from I am a coconut freak and this recipe is wonderful. I am a coconut freak and this recipe is wonderful. Everyone loves it.
Date published: 2003-03-12
Rated 5 out of 5 by from so good.so good.so good.so good.so good.so good.so good.so good. so good.so good.so good.so good.so good.so good.so good.so good.
Date published: 2003-03-18
Rated 5 out of 5 by from It looks good and I bet it tastes good, too! It looks good and I bet it tastes good, too!!!!
Date published: 2003-06-02
Rated 5 out of 5 by from its the best cheese cake ive ever had! its the best cheese cake ive ever had!!!
Date published: 2003-04-07
  • 2016-08-26T10:33CST
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