Celebration Lime Cheesecake Bars

Celebration Lime Cheesecake Bars

Tags: Bars, Dessert/Sweets

Throughout its 150-year history, EAGLE BRAND® has served as the magic ingredient to many decadent desserts. Key lime pie is one of our oldest recipes. Simple yet delicious, this is one dessert that is always a croud pleaser. Another mainstay is cheesecake, one of our most popular recipes. Over the years, many variations have been concocted, but EAGLE BRAND® remains the key ingredient. In celebration of this special anniversary, we've combined these two beloved recipes to create something special. Using various topping options, this dessert is as flexible as EAGLE BRAND® itself. It can be dressed up for formal entertaining or dressed down for picnics or bake sales. As the brand has evolved over the years to provide simple baking solutions, so have its recipes. This is one that we hope you'll enjoy for another 150 years.

  • Prep Time: 20 min
  • Cook Time: 35 min
  • Ready Time: 180 min
  • Yield: 18 to 20 bars

Ingredients

  • 1 1/4 cups Pillsbury BEST® All Purpose Flour
  • 1/3 cup sugar
  • 7 tablespoons butter, cut into 1/2-inch pieces, softened
  • 1 egg yolk, beaten
  • 1/3 cup flaked coconut, firmly packed
  • 2 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1/2 cup lime juice

OPTIONAL TOPPINGS:

WHITE CHOCOLATE GLAZE WITH TOASTED COCONUT AND PECANS

  • 1/4 cup butter, divided
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  • 1 1/4 cups white chocolate chips or vanilla chips
  • 1/4 cup lime juice

MIXED FRUIT SALSA

  • 1 mango, peeled, pitted and diced
  • 1 cup chopped pineapple
  • 1 cup diced strawberries
  • 2 tablespoons lemon juice
  • 1/4 cup sugar

QUICK RASPBERRY SAUCE

  • 2 (12 oz.) packages frozen raspberries, thawed
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water

Preparation Directions

  • HEAT oven to 400ºF. Spray a 13 x 9-inch glass baking dish with no-stick cooking spray.
  • COMBINE flour and sugar in bowl of electric mixer. Add butter and egg yolk; blend until combined. Mix in coconut. Press dough into prepared dish.
  • BAKE 12 to 14 minutes or until crust is golden brown. Reduce temperature to 350ºF.
  • BEAT cream cheese in large bowl with electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour over partially baked crust.
  • BAKE at 350ºF 17 to 22 minutes or until center is set. Cool. Cover and chill 2 hours. Serve with following toppings, if desired.

WHITE CHOCOLATE GLAZE WITH TOASTED COCONUT AND PECANS

  • MELT 1 tablespoon butter in medium skillet. Add coconut and pecans; cook and stir until coconut is light brown. Remove from heat. Cool.
  • COMBINE chips, lime juice and remaining butter in large bowl. Microwave on MEDIUM-HIGH (80% power) 30 to 40 seconds. Mix until smooth. Pour glaze over bars, spreading evenly. Top with coconut mixture.

MIXED FRUIT SALSA

  • MIX all ingredients in bowl. Chill at least one hour. Stir before serving. (Makes 2 1/2 cups.)

QUICK RASPBERRY SAUCE

  • COMBINE all ingredients in food processor or blender; mix until smooth. (Makes 3 cups.)

Nutritional Information Per Serving

Serving Size (1 bar, 1/18 of recipe), Calories 400 (Calories from Fat 230), Total Fat 25g (Saturated Fat 15g, Trans Fat 0g), Cholesterol 90mg, Sodium 190mg, Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 31g), Protein 7g; Percent Daily Value*: Vitamin A 15%, Vitamin C 6%, Calcium 15%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.