caramel swirled cheesecake

Ingredients


1/2 cup butter, softened

3 tablespoons sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup flaked coconut, lightly toasted



FILLING:

3 packages (8 ounces each) cream cheese, softened

1 cup ricotta cheese

3/4 cup sugar

2 tablespoons all-purpose flour

1 cup heavy whipping cream

3 teaspoons vanilla extract

3 eggs, lightly beaten

1/3 cup caramel ice cream topping

Directions

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. Yield: 12-15 servings