Coconut-Blueberry Cheesecake Bars

BH&G, May 2008

Coconut-Blueberry Cheesecake Bars

1/2 cup butter

3/4 cup finely crushed graham crackers

1/2 cup all-purpose flour

1/2 cup flaked coconut

1/2 cup ground pecans

1/4 cup sugar

1 1/2 (8 oz) pkg. cream cheese, softened

2/3 cup sugar

4 eggs

1 Tbsp. brandy OR milk

1 tsp. vanilla

2 cups blueberries

1. Preheat oven to 350°. Lightly grease 13x9x2-inch baking pan; set aside.

2. For crust, in 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 8-10 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/milk, and vanilla. Beat until combined. Pour over hot crust. Sprinkle blueberries.

5. Bake 18-20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator.

Makes 32 bars.

Nutritional information (per bar): Cal 136, fat 9, sat fat 5, chol 46, sodium 78 , carbs 1, fiber 1, protein 2.


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