Key West Lime Cheesecake Squares

I cut these in bite-size pieces. Recipe makes 4 dozen. Watch them disappear!

• Ready In: 1 hr 45 mins
• Yields: 4 dozen

Ingredients

• 2  cups  animal  cracker crumbs
• 1  cup  finely chopped  macadamia nuts
• 1⁄3 cup  shredded coconut
• 2 1⁄2 cups sugar, divided
• 6  tablespoons butter, melted
• 1  egg white, lightly beaten
• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup evaporated milk
• 4  large eggs
• 2  tablespoons  fresh lime zest
• 1⁄3 cup fresh lime juice
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon baking powder
•  powdered sugar

Directions

1. Preheat oven to 350 degrees.
2. Combine animal cracker crumbs, nuts, coconut, 1/2 cup sugar, and butter in a medium bowl. Add egg white and combine well. Spread mixture in bottom of a 13x9" baking pan, pressing to make even crust. Bake in oven for 8 minutes and cool.
3. Combine cream cheese and 1/2 cup of sugar in bowl of electric mixer. Beat at medium speed until smooth. Add evaporated milk and beat well. Spoon cream cheese mixture over cooled crust. Bake in oven for 15 minutes; cool on rack for 10 minutes.
4. Whisk together remaining sugar, eggs, lime zest, lime juice in a medium bowl until well-combined.
5. Combine flour and baking powder in a small bowl; add to egg mixture, whisking to combine. Pour egg mixture over cream cheese layer in baking pan.
6. Bake an additional 40 minutes. Cool completely on a rack. Dust cooled cheesecake with powdered sugar. Cut into bite-size squares.