Birthday celebrations are always enjoyable at our office, especially when our receptionist provides dessert! She recently treated the staff to her key lime cheesecake squares, a rich combination of creamy goodness and the tangy sweetness of citrus. She shares the following recipe.
Key Lime Cheesecake Squares
2 cups coconut cookie crumbs
3 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese
1 cup sugar
1 teaspoon vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup key lime juice
2 teaspoons grated lime peel
2 tablespoons flour
1/2 cup reserved cookie crust crumbs
1/2 cup coconut
1/2 cup macadamia nuts, chopped
- Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
- Mix cookie crumbs and butter thoroughly with a fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.
- Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.
- In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Let stand 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 servings