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Coconut Cheesecake


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  • 2 packages (8 oz) cream cheese, softened
  • 1/2 cup cream of coconut
  • 1/2 cup sugar
  • 1/2 tsp sugar
  • 2 eggs
  • 1 graham cracker pie crust
  • 2 cups thawed Cool Whip topping
  • 1/2 coconut


Servings 8


Step 1

Preheat oven to 350F. 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. Refrigrate three hours or overnight. Top with coconut just before serving. Store in refrigerator.

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