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Italian Cream Cheesecake

Erica
  • 2018 minutes
  • Serves 10 to 12

INGREDIENTS

4 8 ounce packages

cream cheese, room temperature

1 cup

granulated sugar

1 tbsp

cornstarch

Seeds of 1/2 vanilla bean (or 1 teaspoon vanilla extract)

1/4 tsp

kosher salt

7 oz

coconut milk

1/2 tsp

coconut extract

3

large eggs, room temperature

1/2 cup

toasted pecans

2 cups

all-purpose flour

1 tsp

baking soda

1/2 tsp

baking powder

1/2 tsp

kosher salt

1 cup

unsalted butter, softened

1 cup

granulated sugar

1/2 cup

brown sugar

2 tsp

vanilla extract

1/2 tsp

almond extract

5

large eggs, room temperature

1 cup

buttermilk, room temperature

2 cups

sweetened coconut, divided

1 1/2 cups

toasted pecans, divided

12 oz

cream cheese, softened

3/4 cup

unsalted butter, softened

1 1/2 tsp

vanilla extract

1/4 tsp

almond extract

kosher salt

3 cups

powdered sugar

Reserved coconut, toasted

Reserved toasted pecans