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Cream of Coconut Cheesecake
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1-1/2 cup Graham cracker crumbs
1-1/2 cup sweetened shredded coconut, toasted
1/4 cup sugar
1/2 cup unsalted butter,melted
Filling:
4 pkg. cream cheese, (8 ounce) room temperature
3/4 cup sugar
3 large eggs
1 large Egg yolk
15 oz. can cream of coconut (Coco Lopez)
1 cup whipping cream
1 cup sweetened shredded coconut
Crust:
Wrap outside of 9-inch- diameter springform pan with 2-3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in a medium bowl. Add butter and mix to blend. Press mixture into bottom and up the sides of prepared pan. Chill while preparing filling.
Filling:
Beat cream cheese and 3/4 cup sugar in a large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.
Meanwhile, preheat the oven to 325*. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
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