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 CHEESECAKE

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.