I have to say cheesecake is one of my favorite desserts, AND it’s a dessert that’s made in a variety of ways.  I love it with strawberries on top, blueberries and also drizzled with chocolate…so, when I saw this recipe in a recent magazine I purchased called, “Simply Sweet Cake Pops, Cupcakes and More” I had to try it.  Besides I also had some gingersnaps I needed to use up, and some coconut.  This was the perfect dessert for me to make, and it looked pretty easy.  I hope you like this recipe as much as I did, and yes, it’s a keeper!

Happy Cheesecake Baking! 

Ingredients:

1 and 1/2 cups crushed gingersnaps or other crisp cookies (about 24)

1/4 cup butter, melted

3 Tablespoon sugar

3 (8-ounce )packages of cream cheese, softened

1 cup sugar

2 Tablespoons all-purpose flour

3 large eggs (room temperature)

1/3 cup coconut milk

2 teaspoon lime zest

3 Tablespoons fresh lime juice

1 cups sweetened flaked coconut

Directions:

1. Preheat oven to 325F.  Lightly grease a 9-inch square pan.  Stir together crushed cookies, butter and 3 Tablespoons sugar until blended.  Press into bottom of pan.

2. Bake at 325F for 15 minutes.  Cool completely.

3. Combine cream cheese, 1 cup sugar; add flour in a large bowl; beat at medium speed with an electric mixer 2 minutes or until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.  Add coconut milk, lime zest and lime juice; beat at low until blended.  Stir in 1 cup coconut.  Pour mixture over crust.  Top with remaining 1 cup coconut.

4. Bake at 325F  for 45 to 50 minutes or until set.  Turn oven off and open oven door at least 4 inches.  Let cheesecake remain in oven for 30 minutes.  Cool in pan on a wire rack 1 hour.  Refrigerate at least 1 hour.  Cut into 16 squares.