Coconut Cheesecake Bars

It's about that time of year when you need a little bit of a warm up...the seasons are changing and here in Minnesota, we're expecting up to FIVE INCHES of snow tomorrow. Good gracious!  Last night I made Irish Stew and Beer Bread and there are several soups on the docket this week, including Cauliflower Cheddar and Sweet Potato and Sausage. 

But another thing that warms me up, both literally and figuratively, is a dessert that reminds me of the tropics. And this is just the one. This coconut cheesecake is rich tasting but not overwhelming, and has the perfect balance of crunchy, chewy coconut and creamy goodness. 

I love fillings. However, I think the my favorite part of these bars is the CRUST. A salty, shortbread-y, addictively delicious crust sits under that fantastic filling. I may have been caught cutting off "just a bite" of these bars time and time again...even for breakfast.

This dessert makes the perfect ending to a dinner party, or a weekday dessert. You can dress it up with fresh fruit, or maybe a fancy fruit puree on the plate under the bar. Or you can simply slice off a piece for breakfast. However you serve it, or eat it, you will be delighted.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesday.

Coconut Cheesecake Bars

Crust:
1/4 cup butter, melted, cooled completely
1/4 cup sugar
3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt

Filling:

8 oz cream cheese softened (low fat is ok)

1/2 cup sugar

2 Tbsp. flour

1 large egg

1/2 tsp. vanilla

1 1/2 cups sweetened shredded coconut

In a medium bowl, combine the melted butter and sugar and stir until well mixed. Add in the flour, baking soda, baking powder and salt and stir until all the dry ingredients are moistened. The batter will be thick. 

Press the crust dough onto the bottom of an 8" square pan that is lined with foil. Set aside. 

In a mixing bowl, whisk together cream cheese and sugar. Add flour, egg and vanilla. Mix well. Stir in coconut. Pour cheesecake mixture over the crust. Spread evenly. 

Bake at 375 for 33 to 36 minutes or until the center doesn't jiggle anymore and the top is golden. Cool completely before slicing. Serves 9-12.