Entertain in style with our delightful Coconut Cheesecake Recipe. Topped with chocolate, coconut flakes and almonds, our Coconut Cheesecake Recipe is poised to be a real show shopper. Enjoy the amazing flavor of our Coconut Cheesecake Recipe with your loved ones.
What You Need
Original recipe yields 16 servings
25 chocolate wafer cookies, finely crushed
2 Tbsp. sugar
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup coconut milk
4 egg s
2 oz. BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 cup COOL WHIP Whipped Topping (Do not thaw.)
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup PLANTERS Sliced Almonds, toasted
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Let's Make It
Heat oven to 325°F.
Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of 9-inch springform pan.
Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.
Save 50 calories and 6g of fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.