Pumpkin Coconut Cheesecake

“Taken from the October 2009 issue of Chatelaine.”
READY IN:
1hr 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Crust: Preheat oven to 325°F
  2. Lightly grease bottom of a 10in springform pan.
  3. In a bowl, stir crumbs with 1 cup coconut, sugar and butter until evenly moist.
  4. Press over bottom and partway up sides of pan.
  5. Bake in oven until edges are golden, about 10 mins, cool.
  6. Filling: Meanwhile, whisk eggs in a large bowl.
  7. Whisk in pumpkin, brown sugar and seasonings.
  8. Cut cheese into cubes and place in a large bowl.
  9. Using an electric mixer, beat in sugar, then cream, scraping side of bowl as needed until well mixed.
  10. Pour over warm crust.
  11. Bake in oven until filling is almost set, 55-60 minutes.
  12. Run a knife around edges to loosen crust and prevent cracking.
  13. Cool to room temp, then chill in fridge at least 4 hrs or overnight.
  14. Remove from pan and sprinkle with remaining 1/2 cup of toasted coconut.

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