Desserts

PHILADELPHIA® 3-STEP® Coconut Cheesecake Bars

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PHILADELPHIA® 3-STEP® Coconut Cheesecake Bars recipe

photo by:kraft

it is really good with coconut on top! thanks for the tip!! I love coconut so this recipe was great for me!

posted by

youngchef05

on 3/9/2005

time

prep:

10 min

total:

3 hr 35 min

servings

total:

16 servings, 1 bar each

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What You Need

1-1/2

cups soft coconut macaroon cookie crumbs (Kosher for Passover)

Tbsp. margarine, melted

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

1/2

cup sugar

1/2

cup cream of coconut

1/2

tsp. vanilla

eggs

Make It

PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan; set aside. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

POUR over crust.

BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars to serve. Store leftover bars in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving, 1 bar, of this rich dessert on occasion.

How to Easily Remove Bars From Pan

Line pan with foil, with ends of foil extending over sides of pan. Grease foil. Press crumb mixture onto bottom of pan and continue as directed. After dessert is baked and cooled, lift from pan, using foil handles. Discard foil. Cut into bars as directed.

Kosher for Passover

To prepare this recipe for Passover, select food products that are Kosher for Passover as needed. Consult with your rabbi if you have any questions.