Coconut-Blueberry Cheesecake Bars

  • 1/2 C butter
  • 3/4 C finely crushed graham crackers
  • 1/2 C flour
  • 1/2 C flaked coconut
  • 1/2 C ground pecans
  • 1/4 C sucanat (sugar)
  • 12 oz. cream cheese, softened
  • 1/2 C sucanat (sugar)
  • 4 eggs
  • 1 T milk
  • 1 t vanilla
  • 2 C blueberries

For crust, in small saucepan heat butter over medium heat until the color of light brown sugar.  Remove from heat; set aside.  In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 C sugar.  Stir in butter until combined.  Evenly press on bottom of lightly greased 13 x 9″ pan.  Bake at 350 degrees for 12 minutes or until lightly browned.  In large mixing bowl beat cream cheese and 1/2 C sugar on medium until combined.  Add eggs, milk, and vanilla.  Beat until combined.  Pour over hot crust.  Sprinkle blueberries.  Bake 20 minutes or until center appears set.  Cool in pan on rack.  Cover and refrigerate.  Cut into bars to serve.

(Better Homes and Gardens, May 2008 – They used 2/3 C sugar instead of 1/2 C sucanat)

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