Ginger Cookies with Eggnog Cream Cheese Glaze

This chewy ginger cookie gets a major upgrade with the addition of an eggnog cream cheese glaze! It’s an unexpected twist that is perfect for your next holiday gathering!




White Chocolate Coconut Cheesecake

Take cheesecake to a whole new level with this decadent twist that features both white chocolate and coconut!

Prep 43 minutes
Cook 1 hour
Chilling 1 day
Makes 16 servings


  • 1 1/2 cups graham cracker cumbs
  • 6 Tbsp butter melted
  • 5 pckg cream cheese softened
  • 1 cup sugar
  • 1 1/2 cups white chocolate baking chips melted, cooled
  • 3/4 cup coconut milk
  • 2 tsp coconut extract
  • 1 tsp vanilla extract
  • 4 large eggs lightly beaten
  • 3/4 cup toasted flaked coconut


  • 1/2 cup white chocolate chips melted
  • 1/2 cup toasted flaked coconut


  1. Preheat oven to 325°.

    Grease a 9" springform pan and place it on a double layer of heavy-duty tin foil about 18" square; wrap the foil securely around and up the sides of the pan.

  2. In a small bowl, mix graham crumbs and butter. Press onto bottom of prepared pan.

  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate chips, coconut milk, and extracts. Add eggs; beat on low speed just until blended. Fold in flaked coconut. Pour over crust.

  4. Place springform pan in a large baking dish; add 1" of hot water to the larger pan.

  5. Bake for 60-70 minutes or until centre is just set and top appears dull. Remove cheesecake from water bath and cool on wire rack for 10 minutes. Loosen sides from the pan with a knife; remove foil. Cool 1 hour. Refrigerate overnight, covering once the cake is completely cooled. 

  6. Remove cake from pan. Top with toasted coconut. Drizzle with more melted white chocolate.


Toast coconut by spreading onto a baking pan and placing in a 350° oven; bake for 5-10 minutes, stirring frequently until a light golden brown.


Adapted from: Taste of Home



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