🫙 From the Spice Rack

big bowl cafe coconut mango cheesecake

Name: big bowl cafe coconut mango cheesecake
Ingredients: 1 1/2 cups graham cracker crumbs; 1 1/2 cups sweetened shredded coconut, toasted; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 32 ounce cream cheese (at room temperature); 3 large eggs; 1 large egg yolk; 1 (15 ounce) can cream of coconut

Big Bowl Cafe Coconut Mango Cheesecake Source: Big Bowl Cafe, Chicago, Illinois Crust 1 1/2 cups graham cracker crumbs 1 1/2 cups sweetened shredded coconut, toasted 1/4 cup granul...

maineasy

Ingredients8 items

Ingredients

11/2 cups graham cracker crumbs
11/2 cups sweetened shredded coconut, toasted
1/4cupgranulated sugar
1/2cupunsalted butter, melted
32ouncecream cheese (at room temperature)
3large eggs
1large egg yolk
1(15 ounce) can cream of coconut

Directions

1
Big Bowl Cafe Coconut Mango Cheesecake Source: Big Bowl Cafe, Chicago, Illinois Crust 1 1/2 cups graham cracker crumbs 1 1/2 cups sweetened
2
Mix graham cracker crumbs, coconut and sugar in medium bowl
3
Add butter and mix to blend
4
Press mixture into bottom and up sides of prepared pan
5
Chill while preparing filling
6
Filling 32 ounces cream cheese (at room temperature) 3/4 cup granulated sugar 3 large eggs 1 large egg yolk 1 (15 ounce) can cream of coconu
7
Add eggs 1 at a time, beating after each addition
8
Beat in egg yolk

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