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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.
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.