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Coconut Cheesecake


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  • 2-8 oz packages cream cheese
  • 1/2 cup cream of coconut
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1 graham cracker crust, 6 oz or 9 inch
  • 1 cup Cool Whip
  • 1/2 cup toasted coconut



Step 1

Mix cream cheese, cream of coconut, sugar, and vanilla with a hand mixer at medium speed until well blended. Add eggs and mix until well blended. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool in refrigerator 3 hours or overnight. Top with Cool Whip and coconut.

Toasting coconut:

Bake on a cookie sheet at 350 degrees for 7 to 12 minutes, stirring frequently to brown evenly and prevent burning.


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