Coconut-Tangerine Cheesecake Bars

This easy cheesecake bar recipe is ready for a party! Flavored with tangerine zest and shredded coconut, these easy cheesecake bars are sure to be a hit.

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  • Makes: 32 servings
  • Serving Size: 1 bar
  • Makes: 32 bars
  • Prep: 40 mins
  • Bake: 20 mins 350°F
  • Cool: 15 mins

Coconut-Tangerine Cheesecake Bars

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Directions

  1. Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending the foil beyond edges of the pan. Spread coconut in the prepared pan. Bake, uncovered, 4 to 5 minutes or until toasted, stirring once. Remove coconut from pan; cool. Lightly coat foil in pan with cooking spray.
  2. For crust, place 1/3 cup of the coconut in a food processor. Add graham cracker crumbs, the 14 cup sugar, and the tangerine zest. Add melted butter to processor, pulsing with on-off turns until mixture begins to cling together. Press into the pan. Bake 8 minutes or until light golden brown. Cool 15 minutes on a wire rack.
  3. For filling, in a large bowl beat cream cheese, the 2/3 cup sugar, and the vanilla with a mixer on medium until combined. Add tangerine juice; beat until smooth. Stir in eggs. Pour filling over baked crust. Bake 20 minutes or just until center is set. Cool on wire rack. Cover and chill at least 2 hours.
  4. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Spread with marmalade. Cut into bars. Sprinkle with the reserved toasted coconut.

From the Test Kitchen

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

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Nutrition Facts (Coconut-Tangerine Cheesecake Bars)

  • Per serving:
  • 130 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 34 mg chol. ,
  • 87 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 2 g pro.
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