practical, how making recipe Caramel Coconut Cheesecake Bars with 14 ingredients and 21 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Caramel Coconut Cheesecake Bars easy, fast, practical.
Hi mother, at this time you can present recipe Caramel Coconut Cheesecake Bars with 14 ingredients and 21 steps. Below this is how to cook, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method 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 not appropriate desired, and many others. Immediately, below are 14 ingredients and 21 stages of easy cooking Caramel Coconut Cheesecake Bars.
Ingredients all Caramel Coconut Cheesecake Bars
Needed : For Crust.
Needed 2 cups : Pepperidge Farms Tahiti Coconut cookies, crushed.
Prepare 3 1/2 tablespoons : butter, melted.
Prepare : For Cheesecake Layer.
Needed 2 (8 ounce) : packages of cream cheese, at room temperature.
Prepare 1 : large egg.
Needed 1/4 cup : sour cream.
Needed 1/3 cup : granulated sugar.
Needed 1 1/2 teaspoons : vanilla extract.
Prepare 1/4 teaspoon : salt.
Needed : For Topping.
Prepare 1 cup : my salted caramel sauce, I'mnmy profile.
Needed 1 1/2 cup : toasted coconut.
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 serving with fast.
Process Cooking 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.
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Make Cheesecake Layer.
Beat cream cheese sugar, salt and vanilla until smooth.
Add egg and beat in then fold in sour cream.
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Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely.
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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..
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