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 Key West Coconut Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 9 whole graham crackers, broken into pieces 3 tbsp. brown sugar 1 tsp. finely grated lime peel 3 large eggs 1 tsp. coconut extract Filling: 24 ounces cream cheese, room temperature 1 cup brown sugar 3 large eggs 1 tsp. coconut extract 1 tbsp. key lime juice 1 tsp. finely grated lime peel Topping: 1 cup sour cream 2 tbsp. sugar 1 1/2 tbsp. dark rum Directions For Crust: Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Combine graham crackers, brown sugar, lime peel, eggs and coconut extract in a food processor. Process until crust mixture is evenly moistened. Press the crust mixture evenly into the bottom of the prepared pan. Bake crust about 12 minutes until lightly browned and puffed. Transfer crust to a rack and cool . For Filling: Reduce oven to 300 degrees. Beat together cream cheese and brown sugar in a large bowl until smooth. Add eggs one at a time, beating after each addition. Stir in coconut extract, lime juice and peel. Pour filling over the prepared crust. Place springform in a roasting pan. Add enough hot water to come halfway up sides of springform. Bake cheesecake about 60 minutes until set and puffed around edges. Remove cheesecake from water bath and discard foil. Refrigerate cheesecake 1 hour. For Topping: Preheat oven to 400 degrees. Stir together sour cream, sugar and rum in a small bowl. Spread topping evenly over top of cheesecake. Bake 5 to 8 minutes. Refrigerate cheesecake overnight. Run a sharp knife around the inside edges of the springform. Remove pan sides. Slice cheesecake with a warm knife. Serves 10 to 12. Related Recipes •   Creamy Coconut Rum Cheesecake •   Coconut Cod Cakes •   Coconut Cream Cake •   Creamy Coconut Cheesecake •   Easy German Chocolate Cheesecake •   Old Fashioned Crab Cakes •   Easy Pina Colada Cheesecake •   Potato-Onion Cakes •   Strawberry Macaroon Cheesecake •   Tahitian Fruit Cup •   Coconut Dream Cake •   Coconut Chicken •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Outback Steakhouse Sydney's Sinful Sundae •   Thick and Creamy Coconut Banana Shake •   Old Fashioned Cod Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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