Pumpkin Coconut Cream Cheesecake Recipe

Name: Pumpkin Coconut Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1 ¼ cups oil; 4 eggs, beaten; 2 cups pumpkin; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 cups flour; 1 teaspoon cinnamon; ½ teaspoon ginger; 12 allspice; 12 nutmeg; ½ cup nuts; ½ cup flaked coconut; ¼ cup butter, softened; 1 (8 ounce) package cream cheese, softened; 1 box confectioners' sugar; 1 teaspoon vanilla; 12 chopped nuts; ½ cup flaked coconut

Servings: persons

2 cups sugar
1 ¼ cups oil
4 eggs, beaten
2 cups pumpkin
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
1 teaspoon cinnamon
½ teaspoon ginger
12 allspice
12 nutmeg
½ cup nuts
½ cup flaked coconut
¼ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 box confectioners' sugar
1 teaspoon vanilla
12 chopped nuts
½ cup flaked coconut

1
Cake.
2
beat together sugar and oil.
3
mix in eggs and pumpkin.
4
stir in dry ingredients.
5
then add nuts and coconut.
6
pour into greased 9x13x2 pan and bake in 350 over for 25-30 minutes until cake tests done with toothpick or cake tester.
7
Frost with cream cheese frosting when cooled.
8
Frosting.
9
cream butter and cream cheese.
10
gradually add in sugar and vanilla.
11
stir in nuts and coconut.
12
spread evenly over cake when completely cooled.

1704

kcal

Calories

106

Fat

175

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups sugar, 1 ¼ cups oil, 4 eggs, beaten, 2 cups pumpkin, and more.

Yes, Pumpkin Coconut Cream Cheesecake 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.

Pumpkin Coconut Cream Cheesecake

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