Total Time
7hrs 40mins
Prep 30 mins
Cook 1 hr 20 mins

originally from "Better Homes and Gardens" magazine

Ingredients Nutrition

Directions

  1. In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
  2. Press onto bottom of 9" spring-form pan.
  3. Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
  4. Add 3 whole eggs; beat on low speed just until combined.
  5. Pour into crust-lined pan.
  6. Bake 350 degrees for 35 min.
  7. (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
  8. Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
  9. more. Cool on wire rack for 15 min.
  10. Loosen side of cheesecake from pan.
  11. Cool 30 min.
  12. more; remove side of pan.
  13. Cool completely.
  14. Cover and chill at least 4 hours before serving.
  15. To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -
Most Helpful

5 5

This is so good! I did make a couple of changes inlcuding a pecan sandy cookie crust with about 1/4 cup toasted coconut and 1/4c. butter mixed with the cookie crumbs. I also substituted 1 tsp coconut extract for the almond. The rest I followed. I like the dense consistency of this type of cheesecake. I took it to Easter dinner and it was a big hit.

4 5

This was a terrific cheesecake! I substituted coconut extract for the almond extract, and I also added about half of a cup of graham cracker crumbs to the crust mixture.