Coffee and Dessert - Coconut Joy Cheesecake Bars

Cheesecake, coconut, chocolate and almonds - what a great combination! Just in time for the upcoming holidays, these cheesecake bars from Philadelphia Cream Cheese are sure to be a big hit at your holiday parties with family and friends. The preparation is easy, but they do need to be refrigerated for at least 4 hours. A good recipe to make the day before an event and just keep refrigerated until serving.

Coconut Joy Cheesecake Bars

25 chocolate wafer cookies, finely crushed.
2 Tablespoons sugar
1/4 cup butter or margarine, melted
4 packages (8 ounces each) Philadelphia Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
1/2 cup coconut milk
4 eggs
2 ounces Baker's Semi-Sweet chocolate broken into small pieces
1 cup Cool Whip Whipped Topping (do not thaw)
1 cup Baker's Angel Flake Coconut
1/4 cup sliced almonds, toasted

Heat oven to 350 degrees F.

1. Line a 13 x 9 inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, 2 Tablespoons sugar and butter. Press onto bottom of prepared pan.

2. Beat cream cheese and 1 cup sugar in a large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over crust.

3. Bake for 45 minutes or until center is almost set. Cool completely. Refrigerate cheesecake for 4 hours.

4. Microwave semi-sweet chocolate and Cool Whip in microwaveable bowl on High 1 minute; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake, top with coconut and nuts.

Enjoy!


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