So, if you read my post on these pumpkin chocolate chip cookies, you know I’ve been on a mission to recreate one of my favorite scents in food form: coconut pumpkin pie. A Scentsy wax that I literally want to eat.
My thoughts and dreams about making a coconut and pumpkin duo dessert was consuming my thoughts and then it came to me, “what if I made the coconut cream cheesecake a coconut pumpkin pie cheesecake?” Am I a genius? Probably.
This was my favorite creation on my hunt for the perfect pumpkin coconut matchup. The coconut graham cracker crust is absolutely over the top. I added more graham cracker and more butter to the recipe than the original and the result was splendid.
Add a creamy, sweet pumpkin filling in the mix and this could possibly be an award-winning Thanksgiving dessert. Honestly because the coconut adds such a fresh bite, this coconut pumpkin pie cheesecake can absolutely be eaten year-round.
I have to say that along with all cheesecakes, this one is a bit of a labor of love, but the result is so worth it. This is actually great for making ahead and letting it get good and cold in the fridge for a day or two before your event.
Tag me in your photos if you make this cheesecake, I promise you will be glad you tried it out!
Coconut Pumpkin Pie Cheesecake
Graham Cracker Crust:
2 C. Graham cracker crumbs
5 T sugar
½ cups shredded sweetened coconut
8 T butter
Pumpkin Pie Cheesecake:
3 8oz blocks of cream cheese, softened
1 can pumpkin puree
1 cup sugar
1 T cornstarch
½ cup shredded sweetened coconut (finely chopped)
1 tsp vanilla extract
½ t tsp coconut extract
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
¼ tsp all-spice
3 eggs, beaten
Directions:
1. For the crust, combine all ingredients and combine well, but don’t over do it. The dough should form small pea-sized balls. Press firmly and evenly into a sprayed 10-inch spring form pan. A pie pan is fine too. Bake on 350 for 10-12 minutes.
2. Press firmly into a sprayed 9-inch spring-form pan. Bake for 12-15 minutes,
3. Remove and turn oven down to 325.
4. In a stand mixer or large bowl, beat 3 blocks of softened cream cheese until soft.
5. Add in 1 cup of sugar and 1 tablespoon of cornstarch and combine well.
6. Add ½ cup of finely chopped, shredded sweetened coconut and again mix well.
7. Next, add 3 beaten eggs into the mixture and combined until very smooth.
8. Lastly, add in 7 ounces of canned coconut milk.
9. Pour on top of crust, and place cheesecake pan inside a roasting pan. Pour water inside of roasting pan halfway up the cheesecake pan.
10. Bake for 1 hour and 15 minutes or until cheesecakes is no longer jiggly.
11. Remove cheesecake pan from roasting pan immediately and place on a cooling rack.
12. Let cool completely, leave spring-form on, cover with foil and refrigerate for 8 hours.
13. Line cheesecake with homemade or canned whipped cream.
Comentários