COCONUT-LEMON CHEESECAKE DESSERT

Coconut-Lemon Cheesecake Dessert image

This refreshing dessert was a hit when I brought it to our ladies fellowship meeting at church. Everyone loved the buttery coconut crust, lemony filling and sour cream topping. -Leslie Dickson, Buffalo, WY

Provided by Taste of Home

Time 55m

Yield 15 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups all-purpose flour
1 cup sweetened shredded coconut, toasted
3/4 cup butter, softened
1/2 cup confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
2 large eggs, lightly beaten
1/3 cup lemon juice
1 tablespoon grated lemon zest
TOPPING:
1-1/2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
1-1/2 cups sweetened shredded coconut, toasted

Steps:

Place the flour, coconut, butter and confectioners' sugar in a food processor; cover and process until combined. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until lightly browned., In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the eggs, lemon juice and zest just until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set., Combine the sour cream, sugar and vanilla; spread over filling. Sprinkle with coconut. Bake 10 minutes longer. Cool on a wire rack. Refrigerate for at least 4 hours before cutting.

Nutrition Facts : Calories 383 calories, Fat 25g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 168mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.