Wednesday, September 2, 2009

Caribbean Coconut Cheesecake

2 8 oz. pkgs. fat-free cream cheese, softened
3/4 C. sugar
2 tsp. rum extract
1/4 tsp. coconut extract
2 eggs, minus one yolk
1 1/2 C. flaked, sweetened coconut, divided
1 premade graham cracker crust.

Preheat oven to 325.

Mix cream cheese, sugar, and vanilla til just blended. Add in eggs (one at a time)and beat thoroughly. Top crust with 1/4 C. coconut. Pour mixture over crust.

Bake 35 to 40 minutes. Top with remaining coconut. Chill 3 hours.
Yield = 8 servings

No comments:

Post a Comment