Italian Cream Cheesecake Bars


  • 1 1/2 cups graham cracker crumbs (24 squares)
  • 3 tablespoons packed brown sugar
  • 6 tablespoons butter, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans, toasted
  • Additional chopped pecans, toasted, if desired


1 _ Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan.

2 _ In large bowl, beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 30 seconds. Beat on high speed 1 minute or until smooth. Stir in coconut and 1/2 cup pecans. Carefully spread filling over crust.

3 _ Bake 25 minutes or until set. Cool in pan on cooling rack 30 minutes. Refrigerate at least 3 hours or overnight. Use foil to lift out of pan. Cut into 6 rows by 4 rows. Sprinkle with additional chopped pecans.


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