coconut-white chocolate cheesecake
From my Mamaw's recipe collection.
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yield
16 serving(s)
prep time
40 Min
cook time
1 Hr
method
Bake
Ingredients For coconut-white chocolate cheesecake
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1 1/2 cgraham cracker crumbs
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6 Tbspbutter, melted
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5 pkg(8 ounces each) cream cheese, softened
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1 csugar
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1 1/2 cwhite baking chips, melted and cooled
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3/4 ccoconut milk
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2 tspcoconut extract
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1 tspvanilla extract
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4eggs, lightly beaten
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3/4 cflaked coconut, toasted, divided
How To Make coconut-white chocolate cheesecake
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1Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
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2In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
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3Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Serve cheesecake topped with remaining coconut.
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