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Coconut Cheesecake Squares with Caramel Topping

Coconut Cheesecake Squares with Caramel Topping recipe
photo by:kraft
With their shortbread cookie crust and drizzle of warm caramel topping, these coconut cheesecake squares are sure to be requested again…and again!
30 min
4 hr
24 servings, 1 square each
Magazine Acquisition

What You Need

 square shortbread cookies, finely crushed (about 2 cups crumbs)
cup  butter or margarine, melted
cup  sugar, divided
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
tsp.  vanilla
cups  BAKER'S ANGEL FLAKE Coconut, toasted
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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