RECIPE # 4406 - COCNUT CHEESECAKE - Wednesday, December 2, 2009 (NewsChannel5)
Posted: Dec 02, 2009 11:59 AM
ANN COX EASTES / KROGER
2 c crushed coconut cookies
1/4 c sugar
1/4 c butter, melted
3 (8-oz) pkg cream cheese, softened
1/2 c sugar
6 eggs
1 (15-oz) can cream of coconut
1 1/2 c fresh frozen coconut, thawed
1/2 c sweetened shredded coconut, toasted
Combine crumbs, sugar and butter in a small bowl, mixing
completely. Firmly press into the bottom and 1-inch up sides of a
9-inch springform pan that has been coated with vegetable spray.
Bake crust at 350 F for 8-10 minutes; let cool in pan. In a large
mixing bowl beat the cream cheese with an electric mixer, gradually
adding sugar. Add eggs, two at a time, beating well after each
addition. Stir in cream of coconut and coconut; beat to
mix. Pour filling into prepared crust. Bake at 325F for
50-55 minutes or until cheesecake looks almost set, but still shakes
slightly in center. Remove from oven and let stand for 10
minutes. Sprinkle toasted coconut around rim of cheesecake or in
center, as desired. Cool and chill for 8 hours or
overnight. Carefully run a sharp knife around the rim of the
cheesecake; loosen the outside of the pan. Carefully run a long
sharp knife under the crust of the pan to loosen. Carefully
transfer cheesecake to serving plate. Yield: 10-12 servings.
Fixed for the 26 Dec 2009 Family Christmas Dinner
**May serve with a strawberry, raspberry or chocolate sauce or just garnish with toasted coconut and fresh fruit.