A crust with graham cracker crumbs, coconut, and pecans lay the foundation to an amazing desert bar. Topping this crust with a creamy cheesecake filling that has a hint of brandy (if using) and topped with blueberries, and wow, you can’t eat just one! The hardest part is waiting for them to chill. Enjoy!
1/2 C. butter
3/4 C. finely crushed graham crackers
1/2 C. all-purpose flour (I used Einkorn)
1/2 C. flaked coconut
1/2 C. ground pecans
1/4 C. sugar
12 oz. cream cheese, softened
2/3 C. sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp. vanilla
2 C. blueberries
Preheat oven to 350 degrees. Lightly grease 13×9 baking pan; set aside.
For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from the heat; set aside. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 1o 10 minutes or until lightly browned.
Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brady, and vanilla. Beat until combined. Pour over hot crust. Sprinkle blueberries.
Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store covered in refrigerator.
