COCONUT CHEESECAKE SQUARES

Coconut Cheesecake Squares image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h50m

Yield 16

Number Of Ingredients 11

1 1/2 cups crushed gingersnap cookies or other crisp cookies (about 24 cookies)
1/4 cup butter or margarine, melted
3 tablespoons sugar
3 packages (8 oz each) cream cheese, softened
1 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
3 eggs
1/3 cup canned coconut milk (not cream of coconut)
2 teaspoons grated lime peel
3 tablespoons fresh lime juice
2 cups flaked coconut

Steps:

Heat oven to 325°F. Spray bottom and sides of 9-inch square pan with cooking spray. In small bowl, mix crushed cookies, butter and 3 tablespoons sugar until blended. Press mixture in bottom of pan. Bake 15 minutes. Cool completely.
In large bowl, beat cream cheese, 1 cup sugar and the flour with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add coconut milk, lime peel and lime juice; beat on low speed until blended. Stir in 1 cup of the coconut. Pour over baked cooled crust. Top with remaining 1 cup coconut.
Bake 45 to 50 minutes or until set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 1 hour. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 348, Carbohydrate 32 g, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 265 mg