Caramel-Swirl Cheesecake Dessert

• 1/2 cup butter, softened
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup sweetened shredded coconut, lightly toasted
• 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

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture.
2. Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 10-12 minutes or until lightly browned. Cool on a wire rack.
3. 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.
4. Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl.
5. Bake at 350u0b0 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.

butter, sugar, vanilla, flour, coconut, cream cheese, ricotta cheese, sugar, flour, heavy whipping cream, vanilla, eggs, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/caramel-swirl-cheesecake-dessert/ (may not work)