Coconut & Orange Cheesecake Bars

Toasted coconut make the foundation for this delicious cheesecake infused with fresh squeezed California orange juice from the tree in my back yard. Fresh and creamy this is perfect (and easy!) for a warm summer night. I doubled this recipe to fit into my beautiful scalloped dish passed down to me from my late great-aunt Jannie.

Ingredients:

1/2 cup coconut

3/4 cup graham cracker crumbled

2 tablespoon sugar

1 teaspoon fresh zested orange peel

1/4 cup melted butter

1 8oz package cream cheese softened

1/3 cup sugar

1 teaspoon vanilla

1/4 cup fresh squeezed orange juice

1 egg

1 mango halved seeded and chopped for garnish

Preheat oven to 350 degrees F. Spread coconut on a baking sheet and bake uncovered 2-3 minutes or until toasted.

For crust: place 2 tablespoons of roasted coconut in a food processor. Add graham cracker crumbs, sugar, and orange zest. Mix to combine, and slowly add melted butter by alternating off and on until the mixture comes together. Press into the bottom of a 9x9 pan. Bake 10 minutes and then cool on rack.

And after butter is added 

Pressed into pan

For filling: in large bowl beat cream cheese, sugar, and vanilla with mixer until combined. Add orange juice and beat until smooth. Stir in egg and pour mixture over baked crust.

Bake 15 minutes or until center is just set. Cool, then cover and chill 2 hours. 

Spoon mango onto bars and sprinkle with remainder of toasted coconut.