Coconut Cheesecake Squares with Caramel Topping

By srumbel

With their shortbread cookie crust and drizzle of warm caramel topping, these coconut cheesecake squares are sure to be requested again…and again!
from kraftrecipes.com

Ingredients

• 30 square shortbread cookies, finely crushed (about 2 cups)
• 1/3 cup butter or margarine, melted
• 1 cup sugar, divided
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs
• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 3/4 cup caramel ice cream topping

Preparation

Step 1

Heat oven to 350°F.
Mix cookie crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1 cup coconut; pour over crust. Sprinkle with remaining coconut.
Bake 30 min. or until center is almost set. Cool. Refrigerate several hours.
Serve topped with caramel topping.


Servings

16 servings