Easy White Chocolate Coconut Cheesecake

Desserts Recipes | Submited Nov 21, 2007

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3-8 ounce packages Fat Free Cream Cheese
3/4 Cup of Splenda Sugar
1 1/2 teasoons Vanilla Extract
3 Eggs
8 ounces of White Chocolate Chips
1/2 Cup Coconut
1 Large Ready Made Graham Cracker Crust (extra slice size)

Preheat oven to 325 degrees.

Soften cream cheese and beat together with the sugar. Add in the eggs and vanilla till smooth. Using a spoon, stir in the white chocolate chips (or any flavor you choose). Bake in center of oven with a pan of water underneath. (this keeps the cheesecake moist while baking and helps stop it from cracking in the center for a smooth look) Bake for 25 to 30 minutes, or until lightly browned (VERY lightly) and top with shredded coconut. Bake an additional 10 minutes or until the cooconut starts to brown slightly. Cool on wire rack about an hour and refrigerate. (best when refrigerated overnight)
Top with whatever you like on it and enjoy.