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Desserts

PHILADELPHIA® 3-STEP® Coconut Cheesecake

PHILADELPHIA® 3-STEP® Coconut Cheesecake recipe
photo by:kraft
Wonderful!! I added coconut flakes in the batter and coconut exact for my sister's birthday because she is coconut crazy. It was great!
posted by
stefaniek02
on 5/2/2012
time
prep:
10 min
total:
3 hr 50 min
servings
total:
10 servings
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What You Need

2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  cream of coconut
1/2
cup  sugar
1/2
tsp.  vanilla
2
 eggs
1
 ready-to-use graham cracker crumb crust (6 oz.)
2
cups  thawed COOL WHIP Whipped Topping
1/2
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.
Variation
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 NILLA 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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