Coconut Cream Cheesecakes
Coconut Cream Cheesecakes is an moderately easy dinner. Made with 1 2/3 c. graham cracker crumbs, 1/4 c. sugar, 1/4 c. plus 2 tbsp. melted margarine, 3 (8 oz.) pkg. cream cheese, softened and 1 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Combine first 3 ingredients; firmly press evenly onto bottom and 2 inches up sides of a 10-inch spring-form pan.
Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add 1 1/2 cups sugar; beating well.
Add egg yolks and eggs, one at a time, beating after each addition.
Stir in coconut and next 3 ingredients; pour into prepared crust.
Bake at 325Β° for 1 hour and 10 minutes.
Center will be soft.
Turn oven off and leave cake in oven for 30 minutes.
Remove from oven and let cool at room temperature on a wire rack.
Cover and chill at least 8 hours.
Carefully remove sides of pan.
If desired, top each serving with whipped cream and toasted coconut.
Makes 10 to 12 servings.
π· Perfect Pairings
Complete your meal with these
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