Desserts

PHILADELPHIA® 3-STEP® Coconut Cheesecake

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PHILADELPHIA® 3-STEP® Coconut Cheesecake recipe

photo by:

kraft

Very good cheesecake

posted by

a cook

on 11/13/2011

time

prep:

10 min

total:

3 hr 50 min

servings

total:

10 servings

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What You Need

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup cream of coconut

1/2

cup sugar

1/2

tsp. vanilla

eggs

HONEY MAID Graham Pie Crust (6 oz.)

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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a cook

posted:11/13/2011

Very good cheesecake

Jackie50

posted:6/12/2011

Sorry, this was easy, but didn't lacked great flavor. I used coconut extract instead of vanilla and that didn't even pump it up. I think the Cool Whip was overkill and the toasted coconut would have been better baked inside. Also, I was not happy with the graham crust....was like cardboard! I will get another brand next time.

ladybug5019

posted:12/15/2010

This recipe is so simple, even someone who has never made a cheesecake before can feel like a pro!! I made it for a party at work and it was a big success. Just delicious, if you like coconut or if you like cheesecake, you are gonna love love love this recipe!

ademorow

posted:1/6/2010

This was the favorite of the holidays. I made them in the single serve graham pie crusts. Everyone was in heaven. Very moist and delicious.

dvrhodes

posted:12/14/2009

This is one great cheesecake recipe and soooo easy! I have made this multiple times for my co-workers and my wife's co-workers as it's always a winner. If you think cheesecakes are somewhat heavy - try turning up the speed for a little bit after the eggs are blended. It makes the cake lighter!

rachelcleal

posted:3/1/2009

SOOO delicious! I also used coconut extract like suggested by others and that made it amazing. I could definitely taste the coconut flavor. Got so many compliments and requests to make again. Just loved it!

sherie76

posted:1/8/2009

Awesome!!! I used coconut extract instead of vanilla, and the taste was unbelievable!!! Everybody asks me to make it again and again!

a cook

posted:12/5/2008

It didnt taste like coconut~!!!!! I even used the cream of coconut and still didn't have much coconut flavor!!!

rustyandleslie

posted:4/22/2008

Delicious!! My whole family loved it. Found the cream of coconut in the liquor and mixers aisle at store. I would use the whole can of coconut next time. Very easy to make. Will make again and again.

a cook

posted:4/20/2008

I made my own crust. It was very easy and delicious.