Coconut Cream Cheesecakes – a delicious recipe with graham cracker crumbs, sugar, margarine, cream cheese, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients; firmly press evenly onto bottom and 2 inches up sides of a 10-inch spring-form pan.
2
Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add 1 1/2 cups sugar; beating well.
3
Add egg yolks and eggs, one at a time, beating after each addition.
4
Stir in coconut and next 3 ingredients; pour into prepared crust.
5
Bake at 325u00b0 for 1 hour and 10 minutes.
6
Center will be soft.
7
Turn oven off and leave cake in oven for 30 minutes.
8
Remove from oven and let cool at room temperature on a wire rack.
9
Cover and chill at least 8 hours.
10
Carefully remove sides of pan.
11
If desired, top each serving with whipped cream and toasted coconut.
1251
kcal
Calories
72
g
Fat
113
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 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 more.
Yes, Coconut Cream Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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