The tropics lend flavor inspiration to this twist on cheesecake.
Coconut Cheesecake Squares
- Prep Time 15 min
- Total 3 hr 50 min
- Servings 16
- Ingredients 11
Ingredients
- 1 1/2 cups crushed gingersnap cookies or other crisp cookies (about 24 cookies)
- 1/4 cup butter or margarine, melted
- 3 tablespoons sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 2 tablespoons Gold Medal™ all-purpose flour
- 3 eggs
- 1/3 cup canned coconut milk (not cream of coconut)
- 2 teaspoons grated lime peel
- 3 tablespoons fresh lime juice
- 2 cups flaked coconut
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 325°F. Spray bottom and sides of 9-inch square pan with cooking spray. In small bowl, mix crushed cookies, butter and 3 tablespoons sugar until blended. Press mixture in bottom of pan. Bake 15 minutes. Cool completely.
-
Step2In large bowl, beat cream cheese, 1 cup sugar and the flour with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add coconut milk, lime peel and lime juice; beat on low speed until blended. Stir in 1 cup of the coconut. Pour over baked cooled crust. Top with remaining 1 cup coconut.
-
Step3Bake 45 to 50 minutes or until set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 1 hour. Refrigerate at least 1 hour before serving.
Nutrition
348
Calories
23g
Total Fat
5g
Protein
32g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 348
- Total Fat
- 23g
- 0%
- Saturated Fat
- 14g
- 0%
- Sodium
- 265mg
- 0%
- Total Carbohydrate
- 32g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Other Carbohydrate; 4 1/2 Fat;Carbohydrate Choice
2
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