When I saw the ripe raspberries at Holiday Market last week, I decided to use them for this recipe, even though the original recipe from the May 2008 Better Homes and Gardens called for blueberries. This recipe is pretty easy - fast enough to make from start to finish in about an hour. I thought the cream cheese could have used a bit more sugar and next time I might add some lemon peal to add a bit more flavor. And excuse the dehydrated look of the raspberries in the pictures - I was too tired last week to take a picture of the bars straight out of the oven when they were still plump and juicy!
Raspberry Coconut Cheesecake Bars
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup flour
1/2 cup coconut
1/2 ground pecans
1/4 cup sugar
12 ounces cream cheese, softened (1 1/2 packages)
2/3 cup sugar
4 eggs
1 Tablespoon milk
1 teaspoon vanilla
2 cups raspberries (or blueberries) - I used 2 small boxes raspberries and that was perfect!
1. Preheat oven to 350 degrees. Lightly grease a 13 x 9 pan.
2. To make crust: Melt butter, remove from heat and set aside. In a bowl, stir together graham crackers, flour, coconut, ground pecans, and 1/4 cup sugar. Stir in the butter and mix until the crumbs are moistened. Put into pan and press evenly. Bake until lightly browned, about 8 to 10 minutes.
3. Meanwhile, in a bowl beat cream cheese and 2/3 cup sugar until combined. Add eggs, vanilla, and milk and beat until combined. Pour over the hot crust and sprinkle with the raspberries.
4. Bake for 18 to 20 minutes, or until the filling is set in the center. Cool in the pan. Store in the refrigerator.
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