Coconut-Lemon Cheesecake Dessert

By kdet

Ingredients

• FILLING:
• 1-1/2 cups all-purpose flour
• 1 cup flaked coconut, toasted
• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup sugar
• 2 eggs, lightly beaten
• 1/3 cup lemon juice
• 1 tablespoon grated lemon peel
• TOPPING:
• 1-1/2 cups sour cream
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1-1/2 cups flaked coconut, toasted

Preparation

Step 1

Place the flour, coconut, butter and confectioners' sugar in a food processor; cover and process until combined. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until lightly browned.
* In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the eggs, lemon juice and peel just until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set.
* Combine the sour cream, sugar and vanilla; spread over filling. Sprinkle with coconut. Bake 10 minutes longer. Cool on a wire rack. Refrigerate for at least 4 hours before cutting. Yield: 15 servings.