Pumpkin-Coconut Cheesecake

This unusual pairing of pumpkin and coconut creates a fantastic autumn dessert.

pumpkin coconut cheesecake


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.


4 eggs

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.