CHEESECAKE MACAROON BARS

Cheesecake Macaroon Bars image

A crust made with slivered almonds adds another layer of nutty to these scrumptious coconutty cheesecake bars.

Provided by My Food and Family

Categories Dairy

Time 1h2m

Yield Makes 32 servings.

Number Of Ingredients 14

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Ingredients

1 cup flour
1 cup ground slivered almonds
1/2 cup (1 stick) butter or margarine, softened
1/3 cup firmly packed brown sugar
1/4 tsp. salt
1/4 tsp. almond extract
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 Tbsp. lemon juice
3 eggs
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. granulated sugar
2 tsp. vanilla

Steps:

Beat flour, almonds, butter, brown sugar, salt and almond extract with electric mixer on medium speed until blended. Press onto bottom of 13x9-inch baking pan. Bake at 350°F for 8 to 10 minutes or until lightly browned.
Beat cream cheese, 3/4 cup granulated sugar and lemon juice with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Stir in 1 cup of the coconut; pour over crust.
Bake 25 minutes. Cool 5 minutes.
Stir sour cream, 3 Tbsp. granulated sugar and vanilla until well blended; carefully spread over coconut mixture.
Bake 5 to 7 minutes or until set. Sprinkle with remaining 1/2 cup coconut; cool completely. Cut into bars.

Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g