Coconut Cheesecake Squares

By sugarbear

Ingredients

• Crust:
• Cooking spray
• 1 1/2 cups crushed gingersnap cookies or other crisp cookies (about 24 cookies)
• 1/4 cup butter, melted
• 3 tablespoons sugar
• Filling:
• 3 8-ounce packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1/3 cup canned coconut milk
• 2 teaspoons grated lime zest
• 3 tablespoons fresh lime juice
• 2 cups sweetened flaked coconut

Preparation

Step 1

1. Heat oven to 325 degrees. For the crust, spray bottom and sides of a 9-inch square pan with cooking spray. Mix crushed cookies, butter and the 3 tablespoons of sugar in a small bowl until blended. Press mixture into bottom of pan. Bake 15 minutes. Cool completely.

2. For the filling, beat cream cheese, 1 cup sugar and flour at medium speed in an electric mixer 2 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended after each addition. Add coconut milk, lime zest and lime juice; beat at low speed until blended. Stir in 1 cup flaked coconut. Pour over baked, cooled crust. Top with remaining 1 cup flaked coconut.

3. Bake 45 to 50 minutes or until set. Turn off oven. Let cheesecake stand in oven with oven door open at least 4 inches for 30 minutes.

4. Remove cheesecake from oven. Cool in pan on wire rack 1 hour. Refrigerate at least 1 hour before serving.