All Recipes

Coconut Joy Cheesecake Bars

Prep

15-30 mins

Total

6 HRS 15 MIN

Servings

16 Servings

Ingredients

25 

chocolate wafer cookies, finely crushed

2 tbsp

sugar

1/4 cup

butter or margarine, melted

4 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup

sugar

1 tsp

vanilla

1/2 cup

coconut milk

4 

eggs

2 oz

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

Instructions

Step 1

Heat oven to 325°F.

Step 2

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.

Step 3

Beat cream cheese and 1 cup sugar in 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.

Step 4

Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.

Step 5

Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.

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