Coconut Cream Cheesecake

Coconut Cream Cheesecake

Coconut Cream Cheesecake


  • 1-1/2 cups vanilla wafer cookie crumbs (from about 30 to 35 vanilla wafers.)
  • 1/4 cup melted butter
    Preparation -
    Process the vanilla wafers in a food processor or blender to make the cookie crumbs. Use a fork to mix the crumbs with the melted butter. Press the crumbs in the bottom of a 9" or 10" round springform cake pan. Press into bottom of a 9" springform pan. Bake in a preheated oven at 350º for 10 minutes. Remove from oven and let cool on a wire rack.

    cheesecake filling

  • 3 pkg. (8 oz. each) cream cheese, softened
  • 3/4 cup cream of coconut
  • 3/4 cup sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. coconut extract
  • 3 eggs, lightly beaten
    Preparation -
    Beat the cream cheese, cream of coconut and sugar together with an electric mixer until very well blended. Add the vanilla and coconut extract and mix well. Add the lightly beaten eggs and mix until blended. Pour into the springform pan over the baked cookie crust. Bake in a preheated oven at 350° for 45 to 50 minutes or until center is almost set. Remove from oven to cool on wire rack.


  • 1 cup sour cream
  • 1 tsp. lemon juice
  • 1/4 cup cream of coconut (optional)
  • 1/2 tsp. vanilla
  • 1/2 cup toasted coconut (optional)
    Preparation -
    Allow the cheesecake to cool for about 30 minutes. Meanwhile, mix all the topping ingredients together. Spread the mixture over the cheesecake. Return to oven and bake at 325° for an additional 10 minutes. After baking, place the cheesecake on a wire rack to cool. Let cool for about an hour, then run a knife between the cheesecake and the side of the pan to ease the cake from the pan, but do not remove the side. Refrigerate, in the pan for at least 4 hours or overnight before removing the side of the pan. Optional - Sprinkle lightly toasted coconut over the top of the cheesecake before serving. Store leftover cheesecake in refrigerator.

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