PREP TIME
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Easy cheesecake recipe topped with toasted coconut & chocolate Cadbury minis.
Author: Gina Kleinworth
Serves: 10
INGREDIENTS
Crust
- 9-10 graham cracker rectangles
- 6 tbsp butter- melted
- ⅓ cup granulated sugar
Filling
- 4 (8oz) pkgs cream cheese
- 1-1/4 cup granulated sugar
- 4 eggs- room temperature
- ¾ cup sour cream
- 1 tbsp coconut extract
Garnish
- 2 cups whipped topping
- ⅓ cup toasted coconut
- 10-12 chocolate Cadbury mini eggs
Make crust
- Place graham crackers in food processor & pulse until you have fine crumbs
- Remove blade & add in sugar & melted butter & stir together with a fork until all the crumbs are moist
- Transfer to large flexipan (that is placed on perforated baking sheet) & press into a flat even layer with the bottom of a glass
- Place in freezer to set until you are ready to fill it
Filling
- Beat together cream cheese & sugar on medium until smooth & creamy.
- Scrape down the sides of the bowl, add eggs one at a time, beating shortly between each addition
- Add sour cream & coconut extract & beat until well combined
- Pour batter into prepared graham cracker crust & bake at 350 degrees for 55-65 minutes or until edges are set- the middle with giggle a little until it cools
- (the beauty of the flexipan- no water bath needed)
- Remove cheesecake from the oven & allow to cool 30 minutes at room temperature, then place in refrigerator to continue cooling at least 6 hours but preferably overnight.
- Once cooled, place whipped topping in frosting bag with star tip & pipe a border around the edge of the cheesecake & a small circle in the center
- Top with toasted coconut & chocolate eggs
- Keep refrigerated until ready to serve
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