Directions:
- Preheat oven to 300 degrees. Spread coconut on baking sheet; bake 4-6 minutes until light golden brown, stirring frequently. Remove and cool.
- Process cookies in a blender or food processor until finely crushed. Combine in bowl with pecans and sugar, then butter. Press onto bottom of a 9-inch springform pan.
- Beat cream cheese until fluffy. Add eggs and flour and beat until smooth. Beat in cream of coconut. Stir in 3/4 cup coconut. Pour over crust. Bake 1 hour 10 minutes or until cheesecake springs back when lightly touched. Center will be soft. Carefully loosen from edge of pan. Cool on wire rack. Refrigerate until firm (8 hours). Remove side of pan.
- Pipe whipped cream around edge. Sprinkle remaining toasted coconut inside border.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.49 Kcal (525 kJ) | ||
| Calories from fat | 96.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 16% | |
|---|---|---|---|
| Cholesterol | 25.52mg | 9% | |
| Sodium | 62.03mg | 3% | |
| Potassium | 62.35mg | 1% | |
| Total Carbs | 6.65g | 2% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 469.83 Kcal (1967 kJ) | ||
| Calories from fat | 360.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.02g | 16% | |
|---|---|---|---|
| Cholesterol | 95.55mg | 9% | |
| Sodium | 232.24mg | 3% | |
| Potassium | 233.45mg | 1% | |
| Total Carbs | 24.9g | 2% | |
| Sugars | 10.49g | 11% | |
| Dietary Fiber | 3.8g | 4% | |
| Protein | 7.87g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2.2mg | 3% | |
| Calcium | 60.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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