Pumpkin Coconut Cheesecake

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Taken from the october 2009 issue of chatelaine.

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Steps

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Crust: preheat oven to 325f.

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Lightly grease bottom of a 10in springform pan.

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In a bowl , stir crumbs with 1 cup coconut , sugar and butter until evenly moist.

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Press over bottom and partway up sides of pan.

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Bake in oven until edges are golden , about 10 mins , cool.

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Filling: meanwhile , whisk eggs in a large bowl.

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Whisk in pumpkin , brown sugar and seasonings.

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Cut cheese into cubes and place in a large bowl.

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Using an electric mixer , beat in sugar , then cream , scraping side of bowl as needed until well mixed.

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Pour over warm crust.

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Bake in oven until filling is almost set , 55-60 minutes.

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Run a knife around edges to loosen crust and prevent cracking.

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Cool to room temp , then chill in fridge at least 4 hrs or overnight.

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Remove from pan and sprinkle with remaining 1 / 2 cup of toasted coconut.

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Ingredients

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graham cracker crumbs, coconut, sugar, butter, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, cream cheese, whipping cream, vanilla