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Easy Coconut Cheesecake

Prep time

10 min

Total time

3 hr 50 min

Servings

Makes 10 servings.

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    Ingredients
    • 2 pkg. (8 oz. each) brick cream cheese, softened
    • 1/2 cup cream of coconut
    • 1/2 cup sugar
    • 1/2 tsp. vanilla
    • 2 eggs
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
    • 2 cups thawed frozen whipped topping
    • 1/2 cup flaked coconut, toasted
Preparation
  • 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.

Recipe Tips

Size-WiseThis cheesecake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this cheesecake.

Variation Omit pie crust. Line 8- or 9- inch square baking pan with foil, with ends of foil extending over sides of pan. Mix 1-1/2 cups NILLA Wafer Crumbs and 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom of prepared pan. Prepare cheesecake batter as directed; pour over crust. Bake and cool as directed. Remove dessert from pan, using foil handles. Cut into 16 bars. Makes 16 servings, 1 bar each.

51374

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