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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 28 |
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Got this recipe from a friend who makes this for her annual Christmas party. It is wonderful! Ingredients:
1 (3 1/2 ounce) can flaked coconut, divided (1 1/3 cup) |
20 chocolate wafer cookies |
1 cup finely chopped pecans |
2 tablespoons sugar |
1/4 cup butter, melted |
3 (8 ounce) packages cream cheese, softened |
3 eggs |
2 tablespoons flour |
1 (15 ounce) can cream of coconut (coco lopez) |
whipped cream |
Directions:
1. Preheat oven to 300 degrees. Spread coconut on baking sheet; bake 4-6 minutes until light golden brown, stirring frequently. Remove and cool.
2. Process cookies in a blender or food processor until finely crushed. Combine in bowl with pecans and sugar, then butter. Press onto bottom of a 9-inch springform pan.
3. Beat cream cheese until fluffy. Add eggs and flour and beat until smooth. Beat in cream of coconut. Stir in 3/4 cup coconut. Pour over crust. Bake 1 hour 10 minutes or until cheesecake springs back when lightly touched. Center will be soft. Carefully loosen from edge of pan. Cool on wire rack. Refrigerate until firm (8 hours). Remove side of pan.
4. Pipe whipped cream around edge. Sprinkle remaining toasted coconut inside border.
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