Magic Bars Are Stepping Up Into Cheesecake Territory
Yields: 10 servings
Prep Time: 20 mins
Total Time: 3 hours
Ingredients
9
(4.5 oz.) graham crackers
4 tbsp.
unsalted butter, room temperature
1 1/2 tsp.
granulated sugar
2
(8-oz.) pkg. cream cheese, room temperature
2
large eggs
2/3 c.
sweetened condensed milk
3/4 tsp.
pure vanilla extract
1/4 tsp.
kosher salt
1 c.
(255 g.) semisweet chocolate chips
1 c.
(85 g.) shredded sweetened coconut
1/3 c.
(35 g.) crushed raw walnuts
Directions
Preheat oven to 350°. Line an 8" x 8" baking pan with parchment.
In a food processor, pulse graham crackers until finely ground. Add butter and sugar and pulse until mixture starts to come together and resembles wet sand. Pour mixture into prepared pan, pressing to ensure all sides and edges are even and firm.
In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat cream cheese until soft and pliable. Add eggs one at a time, beating to blend after each addition. Scape down sides of bowl. Add milk, vanilla, and salt and beat until combined and smooth.
Pour cream cheese mixture over crust. Sprinkle with chips, coconut, and walnuts.
Bake cheesecake until firm to the touch and coconut begins to turn golden brown, 35 to 40 minutes. Let cool to room temperature, about 1 hour. Refrigerate until cold, at least 2 hours or up to overnight.
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