Toasted Coconut, Almond and Caramel Cheesecake
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
2 pies
- Serves:
- 16-20
ingredients
- 16 ounces shredded coconut
- 6 ounces sliced almonds
- 1 (8 ounce) package cream cheese, at room temperature
- 1 (14 ounce) can Eagle Brand Condensed Milk
- 1 (8 ounce) container Cool Whip
- 4 tablespoons butter
- 2 cracker crumb pie crusts (either size)
- 16 ounces caramel ice cream topping
directions
-
Topping:
- In a nonstick skillet melt the butter on low heat. Add coconut and almonds to the butter till is toasted brown, stirring occasionly(This will take up to a hour or two. After this is toasted, set aside to cool off to room temperature.
-
Base:
- In a bowl combine cream cheese and condensed milk until creamy. Add Cool Whip and mix.
-
Put it all together:
- Put 1/4 of the creamy mixture in each pie shell and spread till level.
- Put 1/4 of toasted mixture on top and lightly press down. Drizzle caramel topping on top(I usually go in a spiral and then back in forth).
- Repeat with base, topping, and caramel topping.
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RECIPE SUBMITTED BY
I am married with 2 teenage step-sons(20 &15) and a nephew(21). We all love good food. I love to cook. I have a back injury that requires surgery and have put on weight due to not being able to stand or be active for long periods of time. Also, getting older has made start thinking about cooking flavorful healthy food not just for me but my family. I want to set a good example for my family. Also, I need to lose 30 lbs for my surgery.
We live just a couple miles south of Memphis, TN. Trying to eat healthy in the south is something I am learning to do. I grew up eating fried food almost every other night, well almost :-). Even though I am trying to eat healthier, I still love rich and/or creamy foods at times.