Recipe: Delicious Caramel Coconut Cheesecake BarsReviews

Best of Caramel Coconut Cheesecake Bars site. These mess-free bars get their intense coconut flavor from both coconut milk and lots of flaked coconut. The cheesecake is flavored with lemon and lime to bring extra tropical flair. Coconut Cheesecake Bars recipe - the best coconut cheesecake bars I have ever had! The no graham cracker crust is a must-try. Coconut fans, you will also love my Coconut Pineapple Cake and Caramel Apple Cheesecake.

Great recipe for Caramel Coconut Cheesecake Bars. These caramel coconut cheesecake bars are reminiscent of the Samosa Girls Scout cookie in flavor but in a creamy cheesecake form. Looking for a delicious Caramel Apple Cheesecake Bars recipe? You achieve boiling reduce Caramel Coconut Cheesecake Bars adopting 14 instructions moreover 21 also. Here you go gain.

modus operandi of Caramel Coconut Cheesecake Bars

1. also of For Crust.
2. Prepare 2 cups of Pepperidge Farms Tahiti Coconut cookies, crushed.
3. You need 3 1/2 tablespoons of butter, melted.
4. also of For Cheesecake Layer.
5. add 2 (8 ounce) of packages of cream cheese, at room temperature.
6. also 1 of large egg.
7. You need 1/4 cup of sour cream.
8. add 1/3 cup of granulated sugar.
9. add 1 1/2 teaspoons of vanilla extract.
10. a little 1/4 teaspoon of salt.
11. then of For Topping.
12. a little 1 cup of my salted caramel sauce, I'mnmy profile.
13. You need 1 1/2 cup of toasted coconut.
14. also 3.5 ounces of Lindor Extra Creamy Milk Chocolate, chopped.

One bite and you will be hooked. Rich and creamy, filled with apple and caramel, this is one dessert you can't get enough of. This recipe reminds me of fall with fresh apples baked right into the apple crisp layer. There is nothing better than cheesecake and caramel apples.

Caramel Coconut Cheesecake Bars process

1. Preheat the oven to 350. Line a 8 by 8 inch baking pan with foil with foil extending over the sides for easy removal. Spray foil with bakers spray.
2. Combine crushed cookies, crush in a food processor with melted butter and press into prepared oan to form a crust, freeze while preparing cheesecake layet.
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6. Make Cheesecake Layer.
7. Beat cream cheese sugar, salt and vanilla until smooth.
8. Add egg and beat in then fold in sour cream.
9. .
10. Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely.
11. .
12. Make Topping.
13. Heat caramel sauce just a few second in the microwave until liquid in texture.
14. Gently fold in toasted coconut.
15. Spread over cheesecake layer and refrigerate until cold, about 1 hour.
16. Melt milk chocolate in microwave until smooth.
17. Drizzle over coconut/caramel. Return to refrigerator until set. Cut I'm to bars.
18. Lift cold bars out of pan by lifting out with foil.
19. Cut into bars. Refrigerate or freeze to store. They should be kept chilled until right before serving..
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Coconut Cheesecake Bars The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA(R) Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser! My cheesecake bars are inspired by my favorite Girl Scout cookie - the Samoa. I adore caramel, and my mom is a fan of coconut and chocolate, so as a little girl I always saw these as the perfect cookie and each year, when I sold Girl Scout cookies growing up, we always bought a few boxes of Samoas and one Thin Mints for our house. The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut.