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PHILADELPHIA® 3-STEP® Coconut Cheesecake

PHILADELPHIA® 3-STEP® Coconut Cheesecake recipe
photo by:kraft
You may feel a bit guilty when people make a big fuss over this ridiculously easy-to-make coconut cheesecake. But that will pass.
10 min
3 hr 50 min
10 servings
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What You Need

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  cream of coconut
cup  sugar
tsp.  vanilla
 ready-to-use graham cracker crumb crust (6 oz.)
cups  thawed COOL WHIP Whipped Topping
cup  BAKER'S ANGEL FLAKE Coconut, toasted

Make It

PREHEAT oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
This cheesecake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this cheesecake.
Omit pie crust. Line 8- or 9- inch square baking pan with foil, with ends of foil extending over sides of pan. Mix 1-1/2 cups vanilla wafer crumbs and 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom of prepared pan. Prepare cheesecake batter as directed; pour over crust. Bake and cool as directed. Remove dessert from pan, using foil handles. Cut into 16 bars. Makes 16 servings, 1 bar each.
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