This unusual pairing of pumpkin and coconut creates a fantastic autumn dessert.
2 cups graham wafer crumbs
11/2 cups toasted flaked coconut, divided
1/4 cup sugar
1/2 cup butter or margarine, melted
Stir graham wafer crumbs with 1 cup coconut, ¼ cup sugar, and butter until evenly moist. Press into lightly greased 9–10" springform pan (partly up the sides). Bake 10 minutes at 375°F.
1 cup pumpkin puree (or see page 234 from our "A Celebration of Harvest" cookbook)
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon each – nutmeg, ginger, salt
2 pkgs. (250 grams each) cream cheese
1/2 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla
In large bowl, whisk eggs. Whisk in pumpkin, brown sugar and seasonings. In another bowl, cut cream cheese into cubes and beat in sugar with an electric mixer. Beat in cream, vanilla, and the pumpkin mixture until well-mixed. Pour over warm crust.
Bake in 325°F oven until almost set, 55– 60 minutes. Place pan on rack to cool. Immediately run knife around edge of pan to loosen crust and prevent cracking. When cooled to room temperature, refrigerate until cold, at least 4 hours. Remove from pan. Sprinkle with remaining ½ cup coconut.