Easy Coconut Cheesecake

Name: Easy Coconut Cheesecake
Prep time: 20 min
Total time: 240 min
Yield: 10
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¾ cup sugar, divided; ⅓ cup butter or margarine, melted; 2 pkg. brick cream cheese, softened; ½ cup cream of coconut; ½ tsp. vanilla; 2 eggs; 2 cups frozen whipped topping; ½ cup flaked coconut, toasted

Homemade cheesecake that is easy, too? Sign me up for this creamy coconut dessert topped with flakes of toasted coconut that doesn't taste simple at all!

Prep time:

0 min

Total time:

0 h

Servings:

Makes 10 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¾ cup sugar, divided
⅓ cup butter or margarine, melted
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup cream of coconut
½ tsp. vanilla
2 eggs
2 cups thawed frozen whipped topping
½ cup flaked coconut, toasted

Directions

Heat oven to 350°F.

Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.

Beat cream cheese, cream of coconut, remaining sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Pour into crust.

Bake 40 min. or until center is almost set. Cool completely.

Refrigerate 3 hours or until firm.

Top with whipped topping and toasted coconut just before serving.