Lemon Coconut Cheesecake Bars by cwalde

[BakerAunt]

Lemon Coconut Cheesecake Bars
Submitted by cwalde on January 06, 2005 at 4:24 pm

I really liked the tartness of the lemon in these cheesecake bars. They are firm enough to pick up and eat and are a fancy addition to your cookie trays. Cheryl

2 1/2 c sweetened shredded coconut

Crust
1 1/2 sticks (3/4 c) butter, softened
1 1/2 Cup AP flour
1/2 Cup confectioners? sugar

Lemon Filling
1 brick (8oz) cream cheese, softened
2/3 Cups granulated sugar
2 large eggs
1 Tbs. freshly grated lemon peel
1/3 Cup fresh lemon juice

Topping
1 1/2 Cup sour cream
1/3 Cup granulated sugar
1/2 tsp. vanilla extract

Heat oven to 350 degrees. Have a rimmed baking sheet ready. Line a 13x9 inch pan with foil, letting ends extend about 2 inches above pan. Lightly coat with nonstick spray. Spread coconut on rimmed baking sheet. Bake, stirring twice, 8 to 10 minutes till lightly browned. Let cool.

Crust: Pulse ingredients in food processor until a dough forms. Add 1 cup toasted coconut; pulse just to mix. Press evenly over bottom of baking pan. Bake 15 to 20 minutes until lightly browned at edges.

Filling: Beat cream cheese and sugar in a large bowl with mixer on high speed till smooth. On medium speed, beat in eggs, lemon peel and lemon juice just to blend. Pour over crust and spread evenly. Bake 18 to 20 minutes till top is almost set.

Topping: Put sour cream, sugar and vanilla in a bowl and stir till well blended. Carefully pour and spread over filling. Sprinkle with the remaining coconut. Bake another 10 minutes or until topping has set.

Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lift foil by ends onto a cutting board. Cut in 48 bars.

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