Toasted Coconut - Eggnog Cheesecake
Uploaded by: Lisa
Author: Southern Living
Prep Time:
Cooking Time:
Servings: 10-12
User Rating: 3
Ingredients:
1 1/4 C. Sweetened Flaked Coconut
1 tsp. Vanilla Extract
4 Lg. Eggs
2 Tbs. Dark Rum ( any type of rum can be substituted)
1/4 tsp. Ground Nutmeg
1 tsp. Ground Cinnamon
1 T. Cornstarch
1/2 C. Refrigerated Eggnog
1 C. Sugar
4 (8oz.) pkgs. Cream Cheese, softened
1/4 C. Butter or margarine, melted
1/2 C. Chopped Pecans, toasted
12 Vanilla Cream Sandwich Cookies, broken into pieces (Vienna Fingers is recommended)
Garnishes: Sweetened Whipped Cream, Ground Cinnamon
Directions:
Bake 1 1/4 cups coconut in a shallow pan at 350º,stirring occasionally, 8 to 9 minutes or until toasted. Reserve 1/4 cup for garnish.
Process cookies and pecans in food processor until cookies are finely crushed. Add butter; pulse until crumbs are mositened. Add 1 cup toasted coconut; pulse just until combined. Press crumb mixture into bottom and 1" up sides of a 9" springform pan.
Bake at 350º for 10 minutes; let cool. Reduce oven temperature to 325º.
Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggnog and next 4 ingredients, beating just until combined. Add eggs, 1 at a time, beating just until yellow disappears. Stir in vanilla. (Do not overbeat.) Pour batter into baked crust.
Bake at 325º for 55 minutes or until set. Remove from oven, and immediately run a knife around edge of pan, releasing sides.
Cool completely in pan on a wire rack. Cover adn chill 8 hours. Garnish as desired. Sprinkle with reserved 1/4 cup toasted coconut.
|
