Coconut Cheesecake

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READY IN: 1hr 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • To toast coconut, spread on baking sheet. Bake 4 to 6 minutes or until lightly golden brown, stirring frequently. Remove coconut from baking sheet and cool; set aside. Place cookies in food processor or blender container; process with on/off pulses until finely crushed.
  • Combine cookie crumbs, pecans and sugar in a small bowl; stir in melted butter.
  • Press firmly onto bottom of 9-inch springform pan.
  • Beat cream cheese with electric mixer at high speed until fluffy.
  • Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once.
  • Gradually beat in cream of coconut.
  • Stir in 3/4 cup of the toasted coconut with a wooden spoon. Pour over crust.
  • Bake for 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft).
  • Carefully loosen cheesecake from edge of pan with spatula. Cool on wire rack; refrigerate until firm. Remove side of pan. Spoon whipped cream into pastry bag fitted with star decorating tip.
  • Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream boarder.
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