Recipe of Quick Caramel Coconut Cheesecake Bars

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, caramel coconut cheesecake bars. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Caramel Coconut Cheesecake Bars is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Caramel Coconut Cheesecake Bars is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have 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:

1. Make ready For Crust
2. Get 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
3. Get 3 1/2 tablespoons butter, melted
4. Make ready For Cheesecake Layer
5. Take 2 (8 ounce) packages of cream cheese, at room temperature
6. Take 1 large egg
7. Get 1/4 cup sour cream
8. Get 1/3 cup granulated sugar
9. Prepare 1 1/2 teaspoons vanilla extract
10. Get 1/4 teaspoon salt
11. Take For Topping
12. Take 1 cup my salted caramel sauce, I'mnmy profile
13. Make ready 1 1/2 cup toasted coconut
14. Prepare 3.5 ounces Lindor Extra Creamy Milk Chocolate, chopped

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

So that is going to wrap this up for this special food caramel coconut cheesecake bars recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!