Saturday, March 8, 2008

Coconut Cheesecake

One of the gals at Magical Holiday Home asked for this recipe, so I thought I'd just post it here. It's from an Ultimate Philly Cheesecakes recipe book that I got at least 10 years ago from Philadelphia Brand Cream Cheese.

Coconut Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 graham cracker pie crust (6 oz.)
2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

PREHEAT oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.

I also add jelly beans to the top of the cake for Easter. You could even serve it from a basket.



No comments: