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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Snow Vybz
v.s66@aol.comI'm not a big fan of pumpkin, but I really enjoyed this cheesecake. The coconut flavor really balances out the pumpkin.
Akmal Muhammad
akmal-muhammad@gmail.comI love the unique flavor of this cheesecake. It's a great change from the traditional pumpkin cheesecake.
Ahmed Rafi
rafi_a32@gmail.comThis cheesecake is a great way to use up leftover pumpkin puree. It's also a great dessert to make for a potluck or party.
Sajid Bao
b-s@yahoo.comI was a bit skeptical about trying this recipe, but I'm so glad I did! The cheesecake was delicious and the crust was perfect.
M Nawaz
nawaz-m5@yahoo.comThis cheesecake is so easy to make and it tastes amazing! I love the combination of pumpkin and coconut.
Rajuan Koyes
k_rajuan@gmail.comI've made this cheesecake twice now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
satya pathak
s@hotmail.frThis pumpkin coconut cheesecake was a hit at my Thanksgiving dinner! The flavors were perfectly balanced and the texture was smooth and creamy. I would definitely make this again.