COCONUT CHEESECAKE SQUARES WITH CARAMEL TOPPING

Coconut Cheesecake Squares with Caramel Topping image

With their shortbread cookie crust and drizzle of warm caramel topping, these coconut cheesecake squares are sure to be requested again...and again!

Provided by My Food and Family

Categories Dairy

Time 4h

Yield 16 servings

Number Of Ingredients 8

Ingredients

30 square shortbread cookies, finely crushed (about 2 cups)
1/3 cup butter or margarine, melted
1 cup sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
3/4 cup caramel ice cream topping

Steps:

Heat oven to 350°F.
Mix cookie crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1 cup coconut; pour over crust. Sprinkle with remaining coconut.
Bake 30 min. or until center is almost set. Cool. Refrigerate several hours.
Serve topped with caramel topping.

Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 100 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g