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Coconut Cheesecake Squares
Coconut Cheesecake Squares
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Prep Time:
15 minutes
Total Time:
3 hours 50 minutes
Tropical-inspired cheesecake with a flavorful twist.
Ingredients:
  • 1 1/2 cups crushed gingersnap cookies or other crisp cookies (about 24 cookies)
  • 1/4 cup butter or margarine, melted
  • 3 tablespoons sugar
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 3 eggs
  • 1/3 cup canned coconut milk (not cream of coconut)
  • 2 teaspoons grated lime peel
  • 3 tablespoons fresh lime juice
  • 2 cups flaked coconut
Instructions:
  • Preheat the oven to 325°F. Grease a 9-inch square pan with cooking spray. Combine crushed cookies, butter, and 3 tablespoons sugar in a small bowl until well mixed. Press the mixture into the bottom of the pan. Bake for 15 minutes, then allow to cool completely.
  • In a large bowl, use an electric mixer to beat cream cheese, 1 cup sugar, and flour until light and fluffy for about 2 minutes. Add eggs one at a time until blended. Mix in coconut milk, lime peel, and lime juice until well incorporated. Fold in 1 cup of coconut. Pour mixture over baked crust and sprinkle remaining 1 cup coconut on top.
  • Bake for 45 to 50 minutes until set. Then, turn off the oven and crack the door open at least 4 inches. Leave the cheesecake in the oven for 30 minutes. Allow to cool in the pan on a rack for 1 hour, and then refrigerate for at least 1 hour before serving.

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