Pina Colada Cheesecake Squares

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With coconut in the graham cracker crust and pineapple in the filling, these cheesecake squares will transport you to the tropics after just one bite.

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Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
  • 1-1/4 cups sugar, divided
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 tsp. vanilla
  • 4 eggs
  • 2 cans (8 oz. each) crushed pineapple, undrained, divided

Preparation

Step 1


* PREHEAT oven to 350°F.

* Mix graham crumbs, 1 cup of the coconut, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan.

* BEAT cream cheese, remaining 1 cup sugar and the vanilla with electric mixer on medium speed until well blended.

* Add eggs; beat just until blended.

* Stir in 1 can of the undrained pineapple.

* Pour over crust.

* BAKE 40 minutes or until center is almost set. Cool.

* Refrigerate several hours or overnight.

* Cut into 24 squares. Drain remaining can of pineapple. Top each square with about 2 tsp. of the pineapple and 1 tsp. of the remaining 1/2 cup coconut just before serving.

* Store leftover dessert squares in refrigerator.

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** Kraft Kitchens Tips

* Serve this rich, tropical dessert at your next celebration with loved ones.

** How to Easily Remove Squares from Pan:

Line pan with foil, with ends of foil extending over sides of pan. Prepare dessert as directed. Before cutting into squares, remove dessert from pan using foil handles. Then, cut chilled dessert into squares and continue as directed.

** Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

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