Pumpkin Coconut Cheesecake - Delicious!
Thanksgiving will be upon us before you know it, and I have this great dessert recipe!
Pumpkin Coconut Cheesecake. This is actually great anytime of the year, but is especially delicious at Thanksgiving and Christmas. No matter how stuffed you may be, you have to find some room for a piece of this pumpkin cheesecake.
Things You Will Need
To make the crust, you need:
1-1/2 cups of flaked coconut
1/4 cup of sugar (I use the white sugar)
1/2 cup butter melted. (You could use block margarine, but butter tastes best in this!)
2 cups of graham cracker crumbs.
Now for the Filling: You will need:
1 cup of canned pumpkin puree (make sure it has no spices added)
1/2 cup of packed brown sugar
2 x 8 oz packages of regular cream cheese (no light versions for this recipe, this is not the time to save on calories!)
1/2 tsp each of ground nutmeg, ginger and salt
1 tsp cinnamon
1/2 cup of white sugar
1/2 cup of whipping cream (not whipped)
4 eggs
1 tsp vanilla
Step 1
Crust
To make the crust, you need to get that oven going to 325F, then grease a ten inch spring form pan. Mix the graham cracker crumbs with 1 cup of the flaked coconut, the 1/4 cup sugar and the melted butter until evenly mixed.
Press onto the bottom of the pan, and part way up the sides. You need to bake this until the edges are golden, approximately 10-12 minutes or so. Make sure you can put it somewhere to cool.
Step 2
Filling:
Get a bowl, and whisk the 4 eggs, then whisk in pumpkin, brown sugar and all the seasonings. (ground nutmeg, ginger, salt, cinnamon)
Cut the cheese into pieces and place in another bowl. Using the electric mixer, blend the cheese with the white sugar, then beat in the whipping cream, vanilla and the pumpkin mixture (that you created first) until well mixed.
Pour this mixture, over the cooled crust, and bake until center is almost done. This will take approximately one hour. Then place your Pumpkin Coconut Cheesecake somewhere to cool slightly, then you need to run a knife around the inside of the pan edge before it is completely cooled, to stop it from cracking.
When totally cooled, which should take the afternoon, remove from the pan, and sprinkle with the remaining coconut.
This is a great twist on the typical pumpkin pie etc.. So, if you love cheesecake, and you also happen to love coconut, and want to be seasonal.. Then give this pumpkin coconut cheesecake a try.
If you are unsure, maybe you should make a "trial" one first. Rather than waiting for the stressful event, this way you get to have it twice!
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Comments
This sounds great and yummy, but, no go for me as I will not use that many eggs in any recipe. Mean thats what I am. But this does sound nice.
This sounds like a do try to me. It will probably work with less eggs. But...If making a cheesecake you have to use the eggs to get the fluff, like in a souffle.
Forgot to say, Awesome recipe Sookie...Miss the I did This...cause I will try...sounds awesome..thanks for sharing pumpkin coconut cheesecake.
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