PUMPKIN COCONUT CHEESECAKE
Make and share this Pumpkin Coconut Cheesecake recipe from Food.com.
Provided by Sam 3
Categories Cheesecake
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Crust: Preheat oven to 325°F
- Lightly grease bottom of a 10in springform pan.
- In a bowl, stir crumbs with 1 cup coconut, sugar and butter until evenly moist.
- Press over bottom and partway up sides of pan.
- Bake in oven until edges are golden, about 10 mins, cool.
- Filling: Meanwhile, whisk eggs in a large bowl.
- Whisk in pumpkin, brown sugar and seasonings.
- Cut cheese into cubes and place in a large bowl.
- Using an electric mixer, beat in sugar, then cream, scraping side of bowl as needed until well mixed.
- Pour over warm crust.
- Bake in oven until filling is almost set, 55-60 minutes.
- Run a knife around edges to loosen crust and prevent cracking.
- Cool to room temp, then chill in fridge at least 4 hrs or overnight.
- Remove from pan and sprinkle with remaining 1/2 cup of toasted coconut.
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