Easter Egg Coconut Cheesecake

By srumbel

Easy cheesecake recipe topped with toasted coconut & chocolate Cadbury minis.
Author: Gina Kleinworth

Ingredients

• Crust
• 9-10 graham cracker rectangles
• 6 tbsp butter- melted
• 1/3 cup granulated sugar
• Filling
• 4 (8oz) pkgs cream cheese
• 1-1/4 cup granulated sugar
• 4 eggs- room temperature
• 3/4 cup sour cream
• 1 tbsp coconut extract
• Garnish
• 2 cups whipped topping
• 1/3 cup toasted coconut
• 10-12 chocolate Cadbury mini eggs

Details

Preparation time 20mins
Cooking time 85mins

Preparation

Step 1

Make crust

Place graham crackers in food processor & pulse until you have fine crumbs
Remove blade & add in sugar & melted butter & stir together with a fork until all the crumbs are moist
Transfer to large flexipan (that is placed on perforated baking sheet) & press into a flat even layer with the bottom of a glass
Place in freezer to set until you are ready to fill it

Filling

Beat together cream cheese & sugar on medium until smooth & creamy.
Scrape down the sides of the bowl, add eggs one at a time, beating shortly between each addition
Add sour cream & coconut extract & beat until well combined
Pour batter into prepared graham cracker crust & bake at 350 degrees for 55-65 minutes or until edges are set- the middle with giggle a little until it cools
(the beauty of the flexipan- no water bath needed)
Remove cheesecake from the oven & allow to cool 30 minutes at room temperature, then place in refrigerator to continue cooling at least 6 hours but preferably overnight.
Once cooled, place whipped topping in frosting bag with star tip & pipe a border around the edge of the cheesecake & a small circle in the center
Top with toasted coconut & chocolate eggs
Keep refrigerated until ready to serve

Serves: 10