Coconut, lime, cheesecake bars

Coconut Lime Cheesecake Bars

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Ingredients

Easy Crust:

• 1 pkg. sugar cookie mix, unprepared (Betty Crocker 1 lb 1.5 oz sugar cookie mix works great!)
• 2 Tbsp. flour
• ⅓ cup butter, softened
• 1 egg

Homemade Crust:

• ½ cup butter, softened
• ½ cup sugar
• 2 egg yolks, lightly beaten
• 2 cups flour
• ¼ tsp salt

Filling:

• 2 pkgs (8 oz.) cream cheese, softened
• 1 can (16 oz.) cream of coconut
• 3 Tbsp lime juice
• 2 eggs
• 1 tsp coconut extract

Frosting:

• 1 pkg. (8oz.) cream cheese, softened
• 2 Tbsp butter, softened
• 1 tsp. coconut extract
• 1 Tbsp lime juice
• 2 c. powdered sugar

Topping:

• 1¼ cups coconut, toasted
• 2 Tbsp lime peel (optional)

Instructions

1. Heat oven to 350 degrees. Spray bottom and sides of 9x13 pan with cooking spray.

For Sugar Cookie Mix Crust:

1. In large bowl, combine crust ingredients until soft dough forms. Press evenly into bottom of pan. Bake 10-12 minutes or until just lightly brown. Cool 15 minutes.

For Homemade Crust:

1. Blend butter and sugar together, add yolks. Mix in the flour and salt gradually. The mix will be crumbly. Press evenly into the bottom of pan. Bake at 400 degrees for 10 minutes. Cool 15 minutes.

Filling and Frosting:

1. Meanwhile, in large bowl, beat cream cheese for 1 minute. Slowly add cream of coconut until well blended. Stir in lime juice and coconut extract. Add eggs, one at a time, until smooth. Spread over cookie crust. Bake 40-45 minutes or until set and golden brown around edges. Cool 20 minutes at room temperate, then refrigerate for 1 hour.
2. In another bowl, blend together cream cheese and butter until fluffy. Add coconut extract and lime juice. Slowly add powdered sugar until well blended. Carefully spread frosting over cheesecake layer. Sprinkle with toasted coconut and lime peel. Refrigerate 30 minutes before cutting into bars. Store in refrigerator.