Title: Coconut Cheesecake Bars
Categories: American Microwave Cheesecake Dessert
Yield: 25 Servings
| 1 | c | Graham cracker crumbs (about 12 squares) |
| 1/4 | c | Finely chopped pecans |
| 3 | tb | Margarine or butter, Melted |
| 1 | pk | (8 ounces) cream cheese Softened |
| 1/2 | c | Sugar |
| 1/4 | c | Milk |
| 1/2 | c | Shredded or flaked coconut, Toasted |
| 1 | ts | Vanilla |
| 3 | | Eggs |
Heat oven to 325 degrees. Mix cracker crumbs, pecans and margarine
thoroughly. Press evenly in bottom of ungreased rectangular baking dish, 11
X 7 X 1-1/2 inches. Bake about 10 minutes or until set.Beat cream cheese
until creamy. Beat in sugar, milk, coconut and vanilla. Beat in eggs, one
at a time. Spread mixture over crust. Bake about 30 minutes or until center
is set. Cover and refrigerate at least 2 hours. Cut into 2-1/4 X 1-1/4-inch
bars. Place a pecan half on each bar if desired. Refrigerate any remaining
bars. 25 BARS; 100 CALORIES PER BAR.To Microwave: Prepare crust as
directed - except press crumb mixture evenly into rectangular microwavable
dish, 11 X 7 X 1-1/2 inches. Elevate dish on inverted microwavable dinner
plate in microwave oven. Microwave uncovered on medium (50%) 4 to 6
minutes, rotating dish 1/4 turn after 2 minutes, until mixture appears
dry.Prepare filling and spread over crust as directed. Microwave (do not
elevate) uncovered on medium (50%) 14 to 19 minutes, rotating dish 1/4 turn
every 3 minutes, until filling is set. Continue as directed.