We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    994
  • Print
    2K
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Italian Cream Cheesecake Bars

(1)
  1 reviews
  • 15 min prep time
  • 4 hr 10 min total time
  • 9 ingredients
  • 24 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    994
  • Email
    0
  • Print
    2K

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215.0
% Daily Value
Total Fat
15.4g
24%
Saturated Fat
7.0g
35%
Cholesterol
43.9mg
15%
Sodium
176.2mg
7%
Total Carbohydrate
17.2g
6%
Dietary Fiber
0.7g
3%
Sugars
9.3g
Protein
2.8g
% Daily Value*:
Vitamin C
0.10%
0%
Calcium
4.10%
4%
Iron
4.50%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved