Brownie Bottom Coconut Cream Cheesecake

• Baking & Spices

  • 1 Brownie mix
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 1/4 cup Coconut, toasted
  • 1 cup Cream of coconut

• Dairy

  • 2 8-ounce packages Cream cheese
  • 1 cup Heavy whipping cream
  • 1 cup Whipping cream

• Desserts

  • 2 package Gelatin, Unflavored

• Beer, Wine & Liquor

  • 3/4 cup Coconut rum

Found on chocolatechocolateandmore.com

Description

Ingredients

• Brownie mix (I used Immaculate Baking Brownie Mix)
• 2 8-ounce packages cream cheese, softened
• ¾ cup cream of coconut
• ½ cup coconut rum
• ½ teaspoon vanilla
• 1 cup whipping cream
• 1 package unflavored gelatin softened in 2 tablespoons warm water
• 1 cup heavy whipping cream
• ¼ cup cream of coconut
• ¼ cup coconut rum
• ½ teaspoon vanilla
• 1 package unflavored gelatin (7 grams)
• 1¼ cup shredded coconut, toasted

Directions

• Prepare brownie mix as directed. Bake in a greased 9 springform pan. Let cool
• Beat cream cheese until smooth. Add coconut cream, coconut rum and vanilla.
• In a separate bowl, beat whipped cream until almost stiff. Add soften gelatin and beat until stiff peaks form. Fold into cream cheese mixture.
• Spread cream cheese mixture over cooled brownie and refrigerate for several hours.
• Mix gelatin and coconut rum together in a bowl. Set aside.
• Beat whipping cream until soft peaks form. Add coconut cream, coconut rum/gelatin, and vanilla. Beat until stiff peaks form. Top cheesecake with whipped cream mixture.
• To make toasted shredded coconut. Spread shredded coconut on a cookie sheet. Put under oven broiler for 5 minutes (watch carefully) until golden brown. Let cool. Spread on top of whipped cream layer.