Coconut Cream Cheesecake
Source of Recipe
Web
Coconut Cream Cheesecake
Serves: 14-16
Crust:
1 2/3 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Filling:
24 ounces softened cream cheese
1 1/2 cups sugar
4 eggs
2 egg yolks
1 cup sweetened flaked coconut
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon coconut flavoring
Crust:
Heat oven to 325°F. Combine ingredients and press onto bottom and 1 inch up sides of 10 inch springform pan.
Filling:
Beat cream cheese till smooth. Gradually add sugar. Add eggs and yolks one at a time, beating well after each addition. Stir in remaining ingredients and pour into crust. Bake 70 minutes till edges are set but center is still jiggly. Turn oven off and leave cake in oven 30 minutes. Remove from oven and cool completely in pan on rack. Cover and chill 8 hours or overnight. Run knife around sides of pan to loosen cake. Remove sides. Top with whipped cream and toasted coconut.
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