Coconut Lime Frosted Cheesecake Bars
Description
This recipe is to die for! It combines cheesecake, coconut and zesty lime on a sugar cookie crust and then topped with a cream cheese frosting. They will disappear as soon as you put them out!
Ingredients
Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
Filling:
2 packages (8 oz each) cream cheese, softened
1 can (16 oz) cream of coconut (not coconut milk) (cream of coconut might be found in the liquor department)
3 tablespoons lime juice
1 teaspoon vanilla
2 eggs
Topping:
1 container (12 oz) Betty Crocker™ Whipped cream cheese frosting
1 1/4 cups coconut, toasted
2 teaspoons grated lime peel
Directions
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Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice, vanilla and 2 eggs until smooth. Spread over cookie base.
Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely.
Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover; refrigerate 30 minutes.
Store covered in refrigerator.