PHILADELPHIA® 3-STEP® Coconut Cheesecake Recipe

PHILADELPHIA® 3-STEP® Coconut Cheesecake Recipe

  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1/2 cup cream of coconut
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch)
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
  1. Preheat oven to 350 degrees 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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