For Filling:
16 oz cream cheese, room temperature
1 c shredded coconut
¼ c sugar
1 tsp vanilla
½ tsp cinnamon
1 T butter, melted
6 oz white chocolate, melted
1 – 9" graham cracker pie crust
Combine cream cheese, sugar, vanilla, cinnamon and butter until creamy. Add in coconut. Then add in melted chocolate and blend until thoroughly mixed. Spread mixture in the bottom of pie crust. Chill from 4 to 24 hours
Topping:
1 c powdered sugar
2 T cocoa powder
2T margarine, soft
1/4 t vanilla
1-2 T boiling water
½ c thinly sliced almonds
Combine icing sugar, and cocoa powder.
Beat in margarine, add 1-2 tbsps of boiling water to make a smooth glaze.
Pour glaze over cheesecake then sprinkle almonds on top of chocolate. Chill for 2 hours and serve.
No comments:
Post a Comment