Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, caramel coconut cheesecake bars. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Caramel Coconut Cheesecake Bars is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Caramel Coconut Cheesecake Bars is something which I have loved my entire life. They are fine and they look wonderful.
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.
To begin with this particular recipe, we must first prepare a few components. You can have caramel coconut cheesecake bars using 14 ingredients and 21 steps. Here is how you can achieve that.
The ingredients needed to make Caramel Coconut Cheesecake Bars:
- Get For Crust
- Take 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
- Take 3 1/2 tablespoons butter, melted
- Get For Cheesecake Layer
- Get 2 (8 ounce) packages of cream cheese, at room temperature
- Prepare 1 large egg
- Make ready 1/4 cup sour cream
- Make ready 1/3 cup granulated sugar
- Prepare 1 1/2 teaspoons vanilla extract
- Get 1/4 teaspoon salt
- Take For Topping
- Make ready 1 cup my salted caramel sauce, I'mnmy profile
- Make ready 1 1/2 cup toasted coconut
- Take 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. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
Instructions 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. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined. Pour cream cheese mixture into prepared pan. 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.
So that’s going to wrap it up for this special food caramel coconut cheesecake bars recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
