Coconut-Blueberry Cheesecake Bars with a Browned Butter Graham Crust

Coconut-Blueberry Cheesecake Bars with a Browned Butter Graham Crust (Adapted from BH&G)

For the crust

8 tablespoons unsalted butter, softened
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup granulated sugar
1/4 teaspoon salt

For the topping

12 ounces cream cheese, softened
2/3 cup granulated sugar
4 large eggs
1 tablespoon brandy
1 teaspoon vanilla
2 cups fresh blueberries

To prepare the crust

Preheat oven to 350

In a small saucepan, melt butter over medium heat until the color darkens slightly and begins to smell very nutty. Remove from the heat and set aside.

In medium bowl, whisk together graham crackers, flour, coconut, pecans, sugar and salt. Stir in butter until combined. Scoop the mixture into the bottom of a 9" x 13" baking pan coated with nonstick spray. Press the mixture down to form an even layer. Place in the oven and bake until lightly browned, about 8 to 10 minutes.

To prepare the filling

Meanwhile, in large mixing bowl, beat together cream cheese and sugar until smooth and well combined. Add eggs, one at a time, mixing just until combined. Mix in brandy and vanilla. Pour over hot crust and scatter the top with blueberries.

Bake until the center is just set, about 18 to 20 minutes. Remove from the oven and place on a wire rack to cool. Cover and place in the refrigerator to chill for about 2 to 4 hours before cutting into bars.

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