International Recipes
Italian Cream Cheesecake Bars
Treat your guests to these nutty cheesecake bars layered with pecans and coconut - an irresistible Italian dessert.
Prep: 15 min | Total: 4 hr 10 min | Yield: 24 servings
Ingredients
Crust
- 1 1/2 cups Graham cracker crumbs (24 squares)
- 3 tablespoons packed brown sugar
- 6 tablespoons butter, melted
Filling
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans, toasted
- Additional chopped pecans, toasted, if desired
Instructions
- Heat oven to 350 degrees F. Line bottom and sides of 13 x 9 inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
Crust
- In small bowl, mix crust ingredients. Press into bottom of pan.
Filling
- In large bowl, beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 30 seconds. Beat on high speed 1 minute or until smooth.
- Stir in coconut and 1/2 cup pecans. Carefully spread filling over crust.
- Bake for 25 minutes or until set.
- Cool in pan on cooling rack for 30 minutes.
- Refrigerate at least 3 hours or overnight.
- Use foil to lift out of pan. Cut into 6 rows by 4 rows.
- Sprinkle with additional chopped pecans.
Notes
Recipe and photo used with permission from:
Pillsbury