Italian Cream Cheesecake Bars

Treat your guests to these nutty cheesecake bars layered with pecans and coconut - an irresistible Italian dessert.

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Servings 24

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ingredients 9
Prep Time 15 min
Total Time 4 hr 10 min

Ingredients

Crust

1: 1/2 cups graham cracker crumbs (24 squares)

3: tablespoons packed brown sugar

6: tablespoons butter, melted

Filling

2: packages (8 oz each) cream cheese, softened

: 3/4 cup granulated sugar

2: eggs

: 1/2 cup flaked coconut

: 1/2 cup chopped pecans, toasted

: Additional chopped pecans, toasted, if desired

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Directions

1 Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan.
2 In large bowl, beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 30 seconds. Beat on high speed 1 minute or until smooth. Stir in coconut and 1/2 cup pecans. Carefully spread filling over crust.
3 Bake 25 minutes or until set. Cool in pan on cooling rack 30 minutes. Refrigerate at least 3 hours or overnight. Use foil to lift out of pan. Cut into 6 rows by 4 rows. Sprinkle with additional chopped pecans.

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Review & Comments

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gwashington1961

report Posted Oct. 12, 2011 7:53 PM

I always try a recipe exactly as it is written the first time I make it. I intend to try it in the future with first the chocolate cookie dough crust and then I would like to try this filling on the gingerbread cookie dough crust. The lovely thing about Pillsbury is that they offer such a vast variety of cookie dough to work with the only thing preventing you creating something exciting and delicious is your own imagination.