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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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No one can resist a slice of creamy cheesecake, especially around the holiday. This version features coconut in the crust and topping. Tracy Powers, Cedar Springs, Michigan Ingredients:
1 cup flaked coconut, toasted |
1/2 cup ground pecans |
2 tablespoons butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
3 eggs, lightly beaten |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
topping: |
1 egg white |
1/2 teaspoon vanilla extract |
1/3 cup sugar |
2/3 cup flaked coconut, toasted |
Directions:
1. In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet.
3. Bake at 350° for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake.
4. Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.
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