COCONUT CHEESECAKE SQUARES

Coconut Cheesecake Squares image

Categories Lemon

Number Of Ingredients 12

1 Vegetable Cooking Spray
1.5 cups Crushed Gingersnap or other crisp cookie
1/4 cup Melted Butter
1 cup Sugar
3 tablespoons Sugar
3 packets Softened Cream Cheese (8oz packet)
2 tablespoons All-Purpose Flour
3 Large Eggs
1/3 cup Canned Coconut Milk
2 teaspoons Grated Lime Zest
3 tablespoons Fresh Lime Juice
2 cups Sweetened Flaked Coconut

Steps:

Step 1 Preheat oven to 325°F. Spray bottom and sides of a 9-inch square pan with cooking spray. Mix crushed cookies, butter, and 3 Tbsp. sugar in a small bowl until blended. Press mixture into bottom of pan. Bake 15 minutes. Cool completely. Step 2 Beat cream cheese, 1 cup sugar, and flour at medium speed with an electric mixer 2 minutes or until light and fluffy. Beat in eggs, 1 at a time, just until blended after each addition. Add coconut milk, lime zest, and lime juice; beat at low speed until blended. Stir in 1 cup flaked coconut. Pour over baked, cooled crust. Top with remaining 1 cup flaked coconut. Step 3 Bake at 325°F for 45 to 50 minutes or until set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove cheesecake from oven. Cool in pan on a wire rack 1 hour. Refrigerate at least 1 hour before serving.