Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, caramel coconut cheesecake bars. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
These caramel coconut cheesecake bars are reminiscent of the Samosa Girls Scout cookie in flavor but in a creamy cheesecake form. If you don't want the caramel to be so oozy then put the cheesecake in the freezer for about an hour before doing this. Evenly spread the coconut on top of the caramel. Now, use those handy parchment paper handles and lift up your cheesecake out of the pan.
Caramel Coconut Cheesecake Bars is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Caramel Coconut Cheesecake Bars is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook caramel coconut cheesecake bars using 14 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make Caramel Coconut Cheesecake Bars:
- Prepare For Crust
- Prepare 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
- Get 3 1/2 tablespoons butter, melted
- Take For Cheesecake Layer
- Take 2 (8 ounce) packages of cream cheese, at room temperature
- Take 1 large egg
- Get 1/4 cup sour cream
- Take 1/3 cup granulated sugar
- Take 1 1/2 teaspoons vanilla extract
- Get 1/4 teaspoon salt
- Prepare For Topping
- Take 1 cup my salted caramel sauce, I'mnmy profile
- Get 1 1/2 cup toasted coconut
- Get 3.5 ounces Lindor Extra Creamy Milk Chocolate, chopped
Coconut Cheesecake Bars recipe - the best coconut cheesecake bars I have ever had! The no graham cracker crust is a must-try. Coconut fans, you will also love my Coconut Pineapple Cake and Caramel Apple Cheesecake. Bring to a boil over medium heat, stirring constantly.
Steps to make Caramel Coconut Cheesecake Bars:
- Preheat the oven to 350. Line a 8 by 8 inch baking pan with foil with foil extending over the sides for easy removal. Spray foil with bakers spray
- Combine crushed cookies, crush in a food processor with melted butter and press into prepared oan to form a crust, freeze while preparing cheesecake layet
- Make Cheesecake Layer
- Beat cream cheese sugar, salt and vanilla until smooth
- Add egg and beat in then fold in sour cream
- Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely
- Make Topping
- Heat caramel sauce just a few second in the microwave until liquid in texture
- Gently fold in toasted coconut
- Spread over cheesecake layer and refrigerate until cold, about 1 hour
- Melt milk chocolate in microwave until smooth
- Drizzle over coconut/caramel. Return to refrigerator until set. Cut I'm to bars
- Lift cold bars out of pan by lifting out with foil
- Cut into bars. Refrigerate or freeze to store. They should be kept chilled until right before serving.
Coconut fans, you will also love my Coconut Pineapple Cake and Caramel Apple Cheesecake. Bring to a boil over medium heat, stirring constantly. How to make the caramel layer for your Cheesecake Bars: To make the caramel topping, combine brown sugar and butter in a saucepan over medium heat. Stir continuously until the butter is melted and sugar is dissolved. Whisk in sweetened condensed milk, corn syrup and vanilla and bring to a boil, stirring the entire time.
So that’s going to wrap it up with this exceptional food caramel coconut cheesecake bars recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
