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Italian Cream Cheesecake Bars

Italian Cream Cheesecake Bars

Treat your guests to these nutty cheesecake bars layered with pecans and coconut - an irresistible Italian dessert.



  • 1 1/2 cups Graham cracker crumbs (24 squares)
  • 3 tablespoons packed brown sugar
  • 6 tablespoons butter, melted


  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans, toasted
  • Additional chopped pecans, toasted, if desired


  1. Heat oven to 350 degrees F. Line bottom and sides of 13 x 9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  2. In small bowl, mix crust ingredients. Press into bottom of pan.
  3. In large bowl, beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 30 seconds. Beat on high speed 1 minute or until smooth.
  4. Stir in coconut and 1/2 cup pecans. Carefully spread filling over crust.
  5. Bake for 25 minutes or until set.
  6. Cool in pan on cooling rack for 30 minutes.
  7. Refrigerate at least 3 hours or overnight.
  8. Use foil to lift out of pan. Cut into 6 rows by 4 rows.
  9. Sprinkle with additional chopped pecans.

15 min prep time | 4 hr 10 min total time | 24 servings

Recipe and photo credit: Pillsbury


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