Pumpkin Coconut Cheesecake

Recipe by Sam 3
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READY IN: 1hr 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust: Preheat oven to 325°F
  • Lightly grease bottom of a 10in springform pan.
  • In a bowl, stir crumbs with 1 cup coconut, sugar and butter until evenly moist.
  • Press over bottom and partway up sides of pan.
  • Bake in oven until edges are golden, about 10 mins, cool.
  • Filling: Meanwhile, whisk eggs in a large bowl.
  • Whisk in pumpkin, brown sugar and seasonings.
  • Cut cheese into cubes and place in a large bowl.
  • Using an electric mixer, beat in sugar, then cream, scraping side of bowl as needed until well mixed.
  • Pour over warm crust.
  • Bake in oven until filling is almost set, 55-60 minutes.
  • Run a knife around edges to loosen crust and prevent cracking.
  • Cool to room temp, then chill in fridge at least 4 hrs or overnight.
  • Remove from pan and sprinkle with remaining 1/2 cup of toasted coconut.
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