COCONUT CHEESECAKE
2 (8 oz) pkgs cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 premade 9-inch graham cracker crust
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut
- Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended;
- add eggs.
- Mix until blended; pour into crust.
- Bake at 350 degrees F. for 40 minutes or until center is almost set.
- Cool.
- Refrigerate 3 hour or overnight.
- Top with thawed frozen whipped topping and toasted coconut.