Pumpkin Coconut Cheesecake Recipes

NO-BAKE PUMPKIN CHEESECAKE

Steps:

• For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
• For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
• In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

PUMPKIN COCONUT CHEESECAKE

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-COCONUT PIE

Steps:

• Make the crust: Pulse the flour, coconut, 2 tablespoons butter, the shortening and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking 5 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Reduce the oven temperature to 325 degrees F. Gently whisk the pumpkin, coconut milk, sugar, eggs, rum, vanilla, cinnamon and allspice in a large bowl until combined. Pour into the prepared crust and place on a rimmed baking sheet. Transfer to the oven and bake 1 hour. Sprinkle more coconut around the edge of the pie; continue baking until the center is almost set but still jiggles slightly, about 15 more minutes. Transfer to a rack to cool completely.