Prep
0-15 mins
Cook
3 HRS 40 MIN
Calories
420
Ingredients
2 pkg
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup
cream of coconut
1/2 cup
sugar
1/2 tsp
vanilla
2
eggs
1
ready-to-use graham cracker crumb crust (6 oz.)
Instructions
Step 1
Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Step 2
Pour into crust.
Step 3
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.