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Cheesecake Macaroon Bars

  • Prep Time: 30 minutes (1 hour 2 minutes)
  • Serving Size: 32
  • 1 cup Ground PLANTERS Slivered Almonds
  • 1/2 cup (1 stick) Butter Or Margarine, Softened
  • 1/3 cup Firmly Packed Brown Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Almond Extract
  • 1 cup Flour
  • 2 package (8 ounce) each PHILADELPHIA Cream Cheese, Softened
  • 3/4 cup Granulated Sugar
  • 1 tablespoons Lemon Juice
  • 3 Eggs
  • 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, Divided
  • 1-1/2 cups BREAKSTONE'S Or KNUDSEN Sour Cream
  • 3 tablespoons Granulated Sugar
  • 2 teaspoon Vanilla
  • BEAT flour, almonds, butter, brown sugar, salt and almond extract with electric mixer on medium speed until blended. Press onto bottom of 13x9-inch baking pan. Bake at 350°F for 8 to 10 minutes or until lightly browned.

    BEAT cream cheese, 3/4 cup granulated sugar and lemon juice with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Stir in 1 cup of the coconut; pour over crust.

    BAKE 25 minutes. Cool 5 minutes.

    STIR sour cream, 3 Tbsp. granulated sugar and vanilla until well blended; carefully spread over coconut mixture.

    BAKE 5 to 7 minutes or until set. Sprinkle with remaining 1/2 cup coconut; cool completely. Cut into bars.

    KRAFT KITCHENS TIPS

    Size It Up

    Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

    RECIPE COURTESY OF KRAFT FOODS

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