Ingredients
1/2 cup butter, softened3 tablespoons sugar1 teaspoon vanilla extract1 cup all-purpose flour1/3 cup sweetened shredded coconut, lightly toastedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup ricotta cheese3/4 cup sugar2 tablespoons all-purpose flour1 cup heavy whipping cream3 teaspoons vanilla extract3 eggs, lightly beaten1/3 cup caramel ice cream topping
Preparation
In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture.
Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined.
Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.
