Coconut Cheesecake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 cup Brown sugar, dark
  • 1 1/2 tbsp Corn starch
  • 1/2 cup Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 1/2 cups Coconut, sweetened
  • 4 1/2 tbsp Coconut flake
  • 15/16 cup Cream of coconut

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 3 8-oz cream cheese packs
  • 5 tbsp Butter
  • 2 tbsp Sour cream

Found on willcookforsmiles.com

Description

Ingredients

• For Crust:
• 1½ cups graham cracker crumbs
• ¼ cup dark brown sugar
• 5 tbs butter, melted
• 1 tsp vanilla
• 1½ tbs finely minced coconut flakes
• For Cheesecake:
• 3 8-oz cream cheese packs
• ¾ cup of Cream of Coconut
• 2 tbs sour cream
• 2 eggs
• 1 tsp vanilla extract
• 1½ tbs corn starch
• ½ cup of sugar
• 3 tbs finely minced coconut flakes
• For Topping:
• 1½ cups shredded sweetened coconut
• 3 tbs of Cream of Coconut

Directions

• ~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
• For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
• Cheesecake:
• Start beating the cream cheese and sugar with a mixer until smooth, about 2 minutes.
• Add the vanilla extract, sour cream, and cream of coconut. Mix until combined.
• Add the eggs, one at the time, beating after each addition.
• Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
• For topping, combine the coconut flakes (not minced) and cream of coconut, mix well and set aside.
• Pour the cheesecake batter into the pan with crust. Bake for 50 minutes.
• Take the cheesecake out and spread the topping evenly over the top. Bake for another 7-10 minutes.