Coconut Cheesecake

7 ingredients
5 steps

Ingredients

  • 2 pkg. (8 oz.) soft cream cheese
  • 3/4 to 1 c. cream of coconut
  • 1/2 c. sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1 (8 oz.) carton of Cool Whip
  • 1/2 c. angel flake coconut, toasted

Directions

  1. 1
    Mix first 5 ingredients until blended well.
  2. 2
    Fold into largest graham cracker crust.
  3. 3
    Bake at 350° for 40 minutes or until center sets.
  4. 4
    Refrigerate at least 3 hours or overnight. Prior to serving: Spread Cool Whip on top.
  5. 5
    Toast angel flake coconut and sprinkle on top.

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