Ingredients
- 1½ c. Chocolate graham crackers
- 4 T. brown sugar
- ½ c. shredded coconut
- 5 T. butter, melted
- 3 8 oz. packages cream cheese, softened
- 1 c. powdered sugar
- 1 tsp. vanilla extract
- 2 tsp. coconut extract
- 1 T. cornstarch
- dash salt
- 7 oz. sweetened condensed milk
- 3 eggs, beaten
- ½ c. shredded coconut
- Hot fudge sauce
- freshly whipped cream
Instructions
- Line the bottom of a 9 inch spring form pan with parchment paper. I cut mine to make it fit perfectly. Line the edges with parchment paper too, if desired. Wrap the outside of the spring form pan with aluminum foil.
- In a food processor, process graham crackers until they are fine crumbs. Add brown sugar and coconut. Process until combined and coconut is fine. With processor running slowly drizzle melted butter in. Bake at 350 degrees for 10 minutes. Set aside while you make the filling.
- Meanwhile, add cream cheese, powdered sugar, cornstarch, salt, and coconut and vanilla extract. Beat only until combined.
- Gradually add sweetened condensed milk, while still mixing.
- Beat eggs in a measuring cup. Gradually add while still mixing.
- Pulse additional coconut in a food processor or blender until fine. Add to cream cheese mixture and stir to combine.
- Pour cream cheese mixture into crust. Spread to edges.
- Set spring form pan inside a larger pan. My roasting pan worked perfectly. Add boiling water to the roasting pan until it is about ¼ way up the spring form pan. I like to add the water after the cheesecake is already in the oven.
- Bake at 325 degrees for about 55-60 minutes, it will be a little jiggly. Open oven door and let cool in the oven for about an hour. Then let sit on the counter top for a few hours. Then refrigerate for several hours before serving.
- Serve with plenty of hot fudge sauce and freshly whipped cream!