Unique Recipe Caramel Coconut Cheesecake Bars Very Delicious

Without fail making ultimate Caramel Coconut Cheesecake Bars easy, bouncy, practical.

Good Afternoon every body, at this time you get make recipe Caramel Coconut Cheesecake Bars with 14 ingredients and 21 steps. Next this is how to cook, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 21 stages of easy cooking Caramel Coconut Cheesecake Bars.

Ingredients for Caramel Coconut Cheesecake Bars #

1. Needed : For Crust.

2. Prepare 2 cups : Pepperidge Farms Tahiti Coconut cookies, crushed.

3. Needed 3 1/2 tablespoons : butter, melted.

4. Prepare : For Cheesecake Layer.

5. Needed 2 (8 ounce) : packages of cream cheese, at room temperature.

6. Prepare 1 : large egg.

7. Prepare 1/4 cup : sour cream.

8. Prepare 1/3 cup : granulated sugar.

9. Needed 1 1/2 teaspoons : vanilla extract.

10. Prepare 1/4 teaspoon : salt.

11. Prepare : For Topping.

12. Needed 1 cup : my salted caramel sauce, I'mnmy profile.

13. Prepare 1 1/2 cup : toasted coconut.

14. Prepare 3.5 ounces : Lindor Extra Creamy Milk Chocolate, chopped.

If all material requirements Caramel Coconut Cheesecake Bars it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Stages Cooking Caramel Coconut Cheesecake Bars #

1. 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.

2. 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.

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4. .

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6. Make Cheesecake Layer.

7. Beat cream cheese sugar, salt and vanilla until smooth.

8. Add egg and beat in then fold in sour cream.

9. .

10. Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely.

11. .

12. Make Topping.

13. Heat caramel sauce just a few second in the microwave until liquid in texture.

14. Gently fold in toasted coconut.

15. Spread over cheesecake layer and refrigerate until cold, about 1 hour.

16. Melt milk chocolate in microwave until smooth.

17. Drizzle over coconut/caramel. Return to refrigerator until set. Cut I'm to bars.

18. Lift cold bars out of pan by lifting out with foil.

19. Cut into bars. Refrigerate or freeze to store. They should be kept chilled until right before serving..

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