Copycat Cheese Cake Factory Coconut Cream Cheesecake Recipes

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COCONUT CREAM CHEESECAKE (COPYCAT)



Coconut Cream Cheesecake (Copycat) image

This cheesecake I made for a friend's birthday party but I never tasted it - personal preference, don't like coconut. The guests were all raving about it. They were maybe being polite! I found this on the net; it is a copy cat "like a popular restaurant's cheesecake" but don't know which one. This is courtesy of robbiehaf.com. This is a recipe that the cook here at the home requested; so that he could make it for a party at another facility, he is making it for the Holidays. I didn't include refrigerator time of 4 hours or longer.

Provided by Manami

Categories     Cheesecake

Time 3h

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 17

2 1/2 cups grated fresh coconut
1 cup whipping cream, scalded
3 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons granulated sugar
20 ounces cream cheese
1 1/2 cups granulated sugar
4 eggs
2 egg yolks
2 1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice, no subs please
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 teaspoon cream of coconut
1/2 teaspoon coconut liqueur
toasted coconut flakes, garnish

Steps:

  • Preheat oven to 325°F.
  • Puree coconut and cream in blender for 4 minutes; set aside to cool.
  • Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
  • Bake for 25 minutes, or until golden brown.
  • Cream together cream cheese and 1-1/2 cups sugar.
  • Stir in cooled puree.
  • Slowly stir in eggs and yolks.
  • Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
  • Pour into prepared crust.
  • Bake until sides of cake are dry and center is set, about 1 hour.
  • Allow cheesecake to cool for 30 minutes.
  • Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
  • Bake for 10 minutes.
  • Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
  • Sprinkle coconut flakes over top before serving.
  • Enjoy!

Nutrition Facts : Calories 628.5, Fat 41.2, SaturatedFat 26.5, Cholesterol 203.1, Sodium 222.5, Carbohydrate 55.7, Fiber 2.4, Sugar 27.9, Protein 10.9

CHEESCAKE FACTORY'S COCONUT CREAM CHEESECAKE



Cheescake Factory's Coconut Cream Cheesecake image

Easy, delicious and healthy Cheescake Factory's Coconut Cream Cheesecake recipe from SparkRecipes. See our top-rated recipes for Cheescake Factory's Coconut Cream Cheesecake.

Categories     Desserts     Other     Other Desserts     Dessert     Desserts Dessert

Yield 12

Number Of Ingredients 17

2 1/2 cups grated fresh coconut
1 cup whipping cream, scalded
3 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons granulated sugar
20 ounces cream cheese
1 1/2 cups granulated sugar
4 eggs
2 egg yolks
2 1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice, no subs please
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 teaspoon cream of coconut
1/2 teaspoon coconut liqueur
toasted coconut flakes, garnish

Steps:

  • Directions
  • Preheat oven to 325°F.
  • Puree coconut and cream in blender for 4 minutes; set aside to cool.
  • Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
  • Bake for 25 minutes, or until golden brown.
  • Cream together cream cheese and 1-1/2 cups sugar.
  • Stir in cooled puree.
  • Slowly stir in eggs and yolks.
  • Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
  • Pour into prepared crust.
  • Bake until sides of cake are dry and center is set, about 1 hour.
  • Allow cheesecake to cool for 30 minutes.
  • Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
  • Bake for 10 minutes.
  • Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
  • Sprinkle coconut flakes over top before serving.
  • Enjoy!

Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories

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