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Italian Cream Cheesecake Bars Recipe

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This recipe for Italian Cream Cheesecake Bars is from The Shannon Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1-1/2 C. Graham Cracker Crumbs (24 squares)
3 T. Brown Sugar, packed
6 T. Butter, melted

Filling:
2 - 8 oz. Pkgs. Cream Cheese, softened
3/4 C. Sugar
2 Eggs
1/2 C. Coconut
1/2 to 1 C. Chopped Pecans, toasted
Directions:
Directions:
Preheat oven to 350°.

Line the bottom and sides of a 9“ x 13“ pan with foil, leaving an overhang on two opposite ends of the pan. Spray foil with non-stick cooking spray. In small bowl mix all crust ingredients together and press in the bottom of the prepared pan.

In a large bowl, beat cream cheese, sugar and eggs with electric mixer on medium speed for 30 seconds. Beat on high speed for one minute or until smooth. Stir in coconut and pecans carefully. Carefully spread filling over crust.

Bake 25 minutes or until set. Cool in pan on cooling rack for 30 minutes. Refrigerate at least three hours or overnight. Use foil to lift out of pan. Cut into six rows by four rows. Sprinkle with additional chopped pecans.
Number Of Servings:
Number Of Servings:
24

 

 

 

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