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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  • prep time 15 min
  • total time 4 hr 10 min
  • ingredients 9
  • servings 24
 

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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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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