Coconut and Ginger Baked Cheesecake Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Coconut and Ginger Baked Cheesecake

KITCHENAID
9Ingredients
80Minutes
460Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

Ingredients

US|METRIC
8 SERVINGS
  • 1 1/2 cups ginger snap cookies (broken in half)
  • 2/3 cup shredded coconut
  • 1/4 cup butter (melted, plus extra for greasing)
  • 13 ounces cream cheese (softened)
  • 3 large eggs
  • 13.5 ounces coconut cream (chilled)
  • 1/2 cup superfine sugar
  • 2 teaspoons ground ginger
  • 3 tablespoons candied ginger (chopped into a small dice)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Preheat oven 300°F. Line the base of an 8-inch spring-form pan with parchment paper. Grease the sides with a small amount of melted butter.
    2. Attach multipurpose blade to KitchenAid® 7-Cup Food Processor. Add ginger snaps and process on high until cookies are finely crushed. Add coconut and process until well mixed. With processor running on low, pour melted butter through feed tube and process until well combined.
    3. Transfer mixture to prepared pan and press down with a spoon or bottom of a glass to cover bottom and sides evenly. Refrigerate for 30 minutes.
    View 3 More StepsDiscover more recipes from KitchenAid

    NutritionView More

    Unlock full nutritional details with subscription

    460Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories460Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat30g150%
    Trans Fat
    Cholesterol145mg48%
    Sodium240mg10%
    Potassium280mg8%
    Protein7g14%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber2g8%
    Sugars14g28%
    Vitamin A20%
    Vitamin C4%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop