Simple Coconut Cheesecake
Do you love homemade cheesecake, but hate the hassle of making them? Try this Simple Coconut Cheesecake using The Cheesecake Factory at Home mix! So easy, so delicious!
Servings: 8 servings
PREP: You will need to set your cream cheese out ahead of time so that it can come to room temperature before beginning.
Preheat your oven to 275°F.
Prepare the crust according to the directions on the package. I used a pan slightly larger than the recommended 8" size, hence the lack of crust up onto the sides of my finished cheesecake.
Prepare the filling mix as instructed on the box. Once the mix is prepared, gently stir in the shredded coconut. Pour on top of the crust and spread it around so it’s even.
Bake for 45-49 minutes, until the center of the cheesecake is slightly jiggly. It will set as it cools. Let cool to room temperature before removing from the pan.
Top this Simple Coconut Cheesecake with the whipped cream and toasted shredded coconut. Keep refrigerated until ready to serve.
** Nutritional information is an estimate and may vary.
To learn how to toast your own coconut, click here.
Make your own whipped cream by whisking 2 Cups of heavy cream and 4 Tablespoons of sugar until soft peaks form. You can use the whisk attachment on an electric mixer as well.
Serving: 1serving | Calories: 423kcal | Carbohydrates: 12g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 158mg | Sodium: 261mg | Potassium: 212mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1200IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 0.9mg