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Prep 15min
Total4hr10min
Ingredients9
Servings24
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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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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.
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No nutrition information available for this recipe
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