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Desserts

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!
time
prep:
30 min
total:
4 hr
servings
total:
16 servings
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What You Need

30
 square shortbread cookies, finely crushed (about 2 cups)
1/3
cup  butter or margarine, melted
1
cup  sugar, divided
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
tsp.  vanilla
3
 eggs
1-1/2
cups  BAKER'S ANGEL FLAKE Coconut, toasted, divided
3/4
cup  caramel ice cream topping

Make It

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.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
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 with foil handles.
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.
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