Serves 10
A nice cheesecake variation for a special occasion because it's pretty rich. But I make it anyday.
Gilberte
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| Coconut Cream Cheesecake |
Ingredients
Pie crust Ingredients
1 tsp cinnamon
1/2 cup Graham crackers
1/4 cup sugar
2 tablespoons butter, melted
Filling Ingredients
4 oz cream cheese
1 egg
1 cup sour cream
1 tsp vanilla
Topping swirl Ingredients
1 can sweetened condensed milk
1 cup shredded coconut
1 cup dark chocolate chips
Instructions
Mix pie crust ingredients and put in springform pan. Bake crust in 350° oven for 10 minutes.
Blend filling ingredients in bowl and place on top of cooked pie crust.
Mix topping swirl ingredients in bowl and put on top of cream cheese. Swirl gently.
Bake cheesecake in a preheated 375° oven. Bake for 45 minutes in convection oven or 60 minutes in regular oven. Once the consistency is firm and top is golden, remove from the oven, cool for several hours or overnight.
Notes:
I think toasted coconut would be good too and as a topping on pumpkin pie.
