HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Creamy Coconut Rum Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 5 tbsp. melted butter 3/4 cup graham cracker crumbs 1/2 cup sweetened, shredded coconut, lightly toasted 1/4 cup sugar Filling: 24 ounces cream cheese, softened 1 cup sugar 1/4 cup melted, cooled butter 3 tbsp. cornstarch 4 large eggs 1 cup canned cream of coconut 1/2 cup coconut rum Directions For Crust: Preheat oven to 350 degrees. Combine melted butter, graham crumbs, coconut and sugar in a food processor. Blend until evenly moistened. Press into the bottom of a 9 inch springform pan. Bake crust about 10 minutes until lightly browned on edges. Transfer crust to a rack and cool. Reduce oven to 300 degrees. For Filling: Beat together cream cheese, sugar, melted butter and cornstarch in a large bowl until smooth. Beat in eggs one at a time, beating well after each addition. Beat in cream of coconut and rum. Pour the filling over the prepared crust. Place cheesecake in a large roasting pan. Add enough hot water to come halfway up sides of the springform. Cover roasting pan with foil. Bake cheesecake 60 minutes. Uncover and continue baking 40 minutes until cheesecake is softly set and lightly browned. Remove cheesecake from the water bath and transfer to a rack. Cool cheesecake to room temperature. Discard foil. Cover and refrigerate cheesecake at least 4 hours or overnight. Run a hot damp towel around the outside of the springform several times and release pan sides. Slice cheesecake with a warm knife and serve. Serves 10 to 12. Related Recipes •   Coconut Cod Cakes •   Creamy Coconut Cheesecake •   Coconut Cream Cake •   Key West Coconut Cheesecake •   Thick and Creamy Coconut Banana Shake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Easy German Chocolate Cheesecake •   Old Fashioned Crab Cakes •   Sallie's Simple Chocolate Peanut Butter Cake •   Easy Pina Colada Cheesecake •   Crab Cakes with Creamy Garlic Chili Sauce •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   Strawberry Macaroon Cheesecake •   Tahitian Fruit Cup •   Coconut Dream Cake •   Coconut Chicken •   Old Fashioned Chocolate Cake •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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