Coconut Cheesecake

8 ingredients
7 steps

Ingredients

  • 2 (8 oz.) pkg. Philadelphia cream cheese, softened
  • 1/2 c. cream of coconut
  • 1/2 c. sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1 Keebler Ready Crust graham cracker pie crust (6 oz. or 9-inch)
  • 1 c. Cool Whip, thawed
  • 1/2 c. Baker's Angel Flake coconut, toasted

Directions

  1. 1
    Mix cream cheese, cream of coconut, sugar and vanilla at medium speed with electric mixer until well blended.
  2. 2
    Add eggs; mix until blended.
  3. 3
    Pour into crust.
  4. 4
    Bake at 350° for 40 minutes or until center is almost set.
  5. 5
    Cool.
  6. 6
    Refrigerate 3 hours or overnight.
  7. 7
    Top with whipped topping and toasted coconut before serving.

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