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Cheesecake Bars Recipe

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This recipe for Cheesecake Bars, by , is from Treasured family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Desiree Beck Beard


1 cups all purpose flour
⅓ cup sugar
7 Tablespoons butter
1 egg yoke beaten
⅓ cup flaked coconut packed
2 packages 8 ounce cream cheese
1 Eagle brand sweetened condensed milk
2 eggs
cup lime juice
Toppings for Cheesecake bars:
For White Chocolate toasted Coconut and Pecans: 1 Tablespoon butter, cup coconut, cup chopped pecans, 1 cups white chocolate chips,4 Tablespoons lime juice, 3 Tablespoons butter.
For Berry Sauce: 1 cups raspberries, 2 Tablespoons lemon juice, 2 Tablespoons sugar. 1 cup sliced strawberries, 1 cup blueberries.
For Raspberry Sauce: 2- 12 ounce packages of Raspberries, cup sugar, 2 Tablespoons lemon juice, 2 Tablespoon water.
For Mixed fruit sauce: 1 mango peeled, pitted and diced, 1 cup pinapple chopped, 1 cup diced strawberries, 2 Tablespoons lemon juice, and cup sugar.

Preheat oven to 400. Mix flour sugar, butter and egg yolk. Mix in coconut. Press dough evenly into greased 13x9 inch pan. Bake 12 to 14 minutes. Remove pan Reduce oven temperature to 350. With mixer beat cream cheese until fluffy, add Eagle brand until smooth. Add 2 eggs until just combined. Stir in Lime juice. Pour batter over baked crust. Once oven has cooled to 350, 17 to 22 minutes or until center is set. Cool. Then cover and refrigerate for 2 hours at least and serve with topping of choice. Multiple toppings can be used. From perserves to can pie filling.
White chocolate Topping: Melt butter, add coconut and pecans to skillet and cook until light brown. cool. In bowl melt white chocolate, lime juice and butter. Microwave on high30-40 seconds. Mix until smooth. Pour over cheese cake and sprinkle coconut mixture on top.
Berry Topping: raspberries, sugar, lemon juice and mash with potato masher or puree. Fold in blue berries, and strawberries. Store refrigerated. Cut slices of cheesecake and pour berries on top.
Raspberry topping: Combine thawed Raspberries with sugar lemon juice and water, puree until smooth. Store in refrigerator. Cut slices of cheesecake and pour Raspberry sauce over top and serve.
Mixed fruit topping: Peel, pit, and dice mango, add 1 cup chopped pineapple, 1 cup sliced or diced strawberries, 2 tablespoons lemon juice, and cup sugar. Mix and chill. Serve over cheese cake slices.




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