Pumpkin Coconut Cheesecake Recipes

PUMPKIN COCONUT CHEESECAKE

Pumpkin Coconut Cheesecake image

Make and share this Pumpkin Coconut Cheesecake recipe from Food.com.

Provided by Sam 3

Categories Cheesecake

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 cups graham cracker crumbs
1 1/2 cups toasted coconut
1/4 cup sugar
1/2 cup butter, melted
4 eggs
1 cup pumpkin puree
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, room temp
1/2 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla

Steps:

Crust: Preheat oven to 325°F
Lightly grease bottom of a 10in springform pan.
In a bowl, stir crumbs with 1 cup coconut, sugar and butter until evenly moist.
Press over bottom and partway up sides of pan.
Bake in oven until edges are golden, about 10 mins, cool.
Filling: Meanwhile, whisk eggs in a large bowl.
Whisk in pumpkin, brown sugar and seasonings.
Cut cheese into cubes and place in a large bowl.
Using an electric mixer, beat in sugar, then cream, scraping side of bowl as needed until well mixed.
Pour over warm crust.
Bake in oven until filling is almost set, 55-60 minutes.
Run a knife around edges to loosen crust and prevent cracking.
Cool to room temp, then chill in fridge at least 4 hrs or overnight.
Remove from pan and sprinkle with remaining 1/2 cup of toasted coconut.

PUMPKIN CHEESECAKE

Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

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