PHILADELPHIA 3-STEP Coconut Cheesecake

PHILADELPHIA 3-STEP Coconut Cheesecake

Enjoy a slice of coconut-cream heaven with the PHILADELPHIA 3-Step Coconut Cheesecake. PHILADELPHIA 3-Step Coconut Cheesecake is ridiculously easy to make and tastes delicious. Be sure to secure a slice for yourself before it's all gone!

Makes

10

10 MINS

PREP

3 HRS 50 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Adjust Serving Size

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Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1/2 cup cream of coconut

  • 1/2 cup sugar

  • 1/2 tsp. vanilla

  • 2 eggs

  • 1 ready-to-use graham cracker crumb crust (6 oz.)

  • 2 cups thawed COOL WHIP Whipped Topping

  • 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
Makes 10 servings..
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Size Wise
This cheesecake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this cheesecake.
Tip 2
Variation
Omit pie crust. Line 8- or 9- inch square baking pan with foil, with ends of foil extending over sides of pan. Mix 1-1/2 cups vanilla wafer crumbs and 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom of prepared pan. Prepare cheesecake batter as directed; pour over crust. Bake and cool as directed. Remove dessert from pan, using foil handles. Cut into 16 bars. Makes 16 servings, 1 bar each.

Directions

  1. Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  2. Pour into crust.
  3. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.
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