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Desserts

PHILADELPHIA® 3-STEP® Coconut Cheesecake Bars

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)
2
Tbsp.  margarine, melted
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1/2
cup  cream of coconut
1/2
tsp.  vanilla
2
 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.
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