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Steps
1
Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2
In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3
Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
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When making your cheesecake mixture, this recipe calls for softened or room temperature cream cheese. Softened cream cheese is creamier when mixed and easier to blend with the other ingredients. If your cream cheese is too cold, your mixture will be lumpy.
If you don’t have time to wait for your cream cheese to soften at room temperature, remove the cream cheese from its packaging and place in a microwave-safe bowl. Microwave the cream cheese in 10-second increments until it’s soft, but not too warm.
Be careful not to over mix your batter. Too much air can cause the cheesecake to rise too rapidly in the oven and crack. You can avoid this by mixing the cream cheese and sugar thoroughly and gently blend once you add the egg.
Don’t forget to flour your fingers! The flour will keep the cookie dough from sticking to your fingers when you press it evenly into the bottom of the pan for the crust.
Let the bars cool for a full 30 minutes before putting into the refrigerator for two hours. Putting a hot cheesecake in the fridge can make it “sweat” with condensation, which can lead to blotchy or gluey texture on top.
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