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!
- 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
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.
In a small bowl, mix graham crumbs and butter. Press onto bottom of prepared pan.
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.
Place springform pan in a large baking dish; add 1" of hot water to the larger pan.
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.
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