Instructions:
In a bowl, mix Philadelphia cream cheese with egg yolks and sugar.
In a separate bowl, beat 3 egg whites until soft white peaks form. Lightly fold into the bowl with the cream cheese mix.
Pour mixture into a graham cracker pie crust.
Bake at 325 F for about 40 minutes. Remove from oven and let cool.
In a third bowl, mix sour cream, vanilla extract and sugar. Once mixed, spread onto cake.
Bake again at 425 F for about 10 minutes. Remove from oven and place into the refrigerator until cold.
While waiting, prepare the graham cracker crumbles and coconut rum drizzle. For the graham cracker crumbles, place second graham cracker crust into a zip lock bag and break into large pieces. To make the coconut rum drizzle, place all ingredients into a large bowl and blend.
Serve with coconut rum drizzle, coconut flakes, and graham cracker crumbles.
Ingredients for Cake:
2 graham cracker pie crusts. One will be used for the cake, and the other will be crumbled and served on top of the cake
24 oz. Philadelphia cream cheese
3 eggs, separated
¾ C sugar
1 C sour cream
3 tsp vanilla extract
6 Tbsp sugar
Ingredients for Coconut Rum Drizzle:
2 (14 oz.) cans sweetened condensed milk
½ C heavy cream
½ C half and half
¼ C canned unsweetened coconut milk
1/3 C light rum
When it’s snowing outside, why not something wonderful and white on your dessert plate? Creamy cheesecake with coconut rum drizzle, coconut flakes, and graham cracker crumbles. Happy Holidays!