Coconut-Blueberry Cheesecake Bars
Recipe from
Better Homes and Gardens
An abundance of colorful blueberries dot this spectacular cheesecake dessert recipe.
Servings:
Makes about 32 bars.
Ingredients
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1/2 cupbuttersee savings
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3/4 cupfinely crushed graham crackerssee savings
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1/2 cupall-purpose floursee savings
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1/2 cupflaked coconutsee savings
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1/2 cupground pecanssee savings
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1/4 cupsugarsee savings
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1-1/2 8-oz. pkg.cream cheese, softenedsee savings
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2/3 cupsugarsee savings
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4eggssee savings
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1 Tbsp.brandy or milksee savings
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1 tsp.vanillasee savings
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2 cupblueberriessee savings
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Directions
1.
Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.
2.
For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
3.
In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.
4.
Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.
5.
Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.
Nutrition information
Per serving: Calories 136, Total Fat 9 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 46 mg, Sodium 78 mg, Carbohydrate 11 g, Total Sugar 7 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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