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kim's coconut cream cheesecake

(10 ratings)
n2cookn avatar
Blue Ribbon Recipe by
Kim Phillips-Randolph
@n2cookn
Centralia, IL

I tried this out on my family fourth of July. It was a hit. If you like Coconut Cream Pie, you will love this.

Blue Ribbon Recipe

Wow! A coconut macaroon crust?! Yes, please. Super creamy cake topped with marshmallow cream meringue... We just plain love it.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For kim's coconut cream cheesecake

  • CRUST
  • 1 c
    coconut macaroon cookies, crushed
  • 1/4 c
    butter, melted
  • FILLING
  • 3
    8 oz. packages, cream cheese, softened-room temperature
  • 3/4 c
    sugar
  • 3
    eggs
  • 1 c
    coconut
  • MERINGUE
  • 3
    egg whites
  • 3 1/2 oz
    marshmallow cream
  • pinch of salt

How To Make kim's coconut cream cheesecake

  • 1
    Combine cookie crumbs with butter. Press into buttered 9" springform pan. Bake 325 degrees for 10 minutes.
  • 2
    Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well. Stir in coconut. Pour over crust. Bake 350 degrees for 40 minutes.
  • 3
    Mix meringue just before the 40 minutes is up. Beat egg whites till fluffy, add marshmallow cream and pinch of salt, beating until frothy. Spread over cheesecake, sprinkle with coconut and return to oven for 8-10 minutes, till meringue is lightly browned. Loosen cake from pan with knife. Cool before removing. Chill.
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