Love My Philly

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Coconuts and cream cheese…tasty! With cream of coconut and PHILLY Cream Cheese, you can make this tasty PHILADELPHIA 3-Step Coconut Cheesecake. The toasted coconut topping on the cheesecake is like “icing on the cake!”

Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 10 servings
Nutritional Information
 
 
 
 
 
 
 
 
 
 
 

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER’S ANGEL FLAKE Coconut, toasted

Instructions

PREHEAT oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.