Coconut Pumpkin Cheesecake

You have to leave room for this Coconut Pumpkin Cheesecake, after your Thanksgiving or Christmas dinner!

This is a great holiday dessert, it is really creamy.

Here is the recipe:

For the Crust

2 cups of graham cracker crumbs

1-1/2 cups of flaked coconut

1/4 cup of white sugar

1/2 butter, melted

Filling (the best part!)

1 cup canned pumpkin puree (with no spices added)

1/2 cup packed brown sugar

1/2 tsp each of ground nutmeg, ginger and salt

1 tsp cinnamon

2 x 8 oz packages of regular cream cheese (no light versions!)

1/2 cup of white sugar

1/2 cup of whipping cream

1 tsp vanilla

4 eggs

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For the crust, you need to preheat the oven to 325F, lightly grease a 10 inch springform pan. Stir crumbs with 1 cup coconut, 1/4 cup sugar and butter until evenly moist. Press onto bottom and part of the way up the sides of the pan. Bake in center of the oven until the edges are golden, which should take about 10 - 12 minutes. Cool

For the filling, whisk eggs in a bowl, then whisk in pumpkin, brown sugar and seasonings. Cut the cheese into small pieces and place in a bowl. Use the electric mixer to beat in white sugar, then beat in cream, vanilla and the pumpkin mixture, until well mixed.

Pour this mixture over the crust. Bake until center is almost set, approx 60 minutes. Place pan on rack to cool, then right away, run a knife around the inside of the pan edge. This prevents cracking.

When cooled, about 4 or 5 hours, remove from the pan, and sprinkle with the remaining 1/2 cup of coconut.

Now ENJOY this Coconut Pumpkin Cheesecake!