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Coconut Dream Cookies Cheesecake

This Coconut Dream Cookies Cheesecake is loaded with three kinds of cheesecake layers and Coconut Dream cookies. It really IS a dream!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Servings 10 Servings
Calories 903kcal

Equipment

  • Stand mixer or hand mixer
  • Piping bag
  • Piping tip - Whipped Cream Tip
  • Spring-form pan
  • parchment paper

Ingredients

For the Crust:

  • 1 sleeve of Graham Crackers
  • 2 Tablespoons Sugar
  • 5 Tablespoons Butter - melted
  • 1 Package Coconut Dreams Cookies - KEEBLER brand

For the Cheesecake:

  • 4 - 8 ounce packages of cream cheese - softened
  • 1 Tablespoon Vanilla
  • 1 cup heavy Whipping Cream
  • 3 cups Sugar
  • 1 1/2 cup Powdered Sugar

The Chocolate Layer

  • 1 3 ounce Chocolate Pudding
  • 1 cup Milk

Middle Layer:

  • 1/2 cup sweet Shredded Coconut

Top Layer:

  • 1 3 ounce Butterscotch Pudding
  • 1 cup Milk

Frosting:

  • 4 ounces Cream Cheese - softened
  • 4 Tablespoons Butter - softened
  • 1/2 teaspoon Vanilla Extract
  • 1 Tablespoon Heavy Cream
  • 4 cups Powdered Sugar

Instructions

  • Line the bottom of a 7 inch Spring-form pan with Parchment Paper, and set aside.
  • Place the Graham Crackers in a blender or food processor, and pulse until you have crumbs. Melt the Butter in the Microwave, about 15 - 20 seconds. Place the Graham Cracker Crumbs in a bowl, and add the sugar and stir well to mix. Add the melted Butter, and stir well to coat crumbs.
  • Press the Graham Cracker Crumbs in the bottom of the Spring-form pan, evenly. Place the Coconut Dream Cookies around the edge of the pan, on top of the Graham Cracker crust, and press against the outside of the pan. Make sure the top of the Cookies is facing the outside of the pan. Place the pan in the freezer.
  • In the mixing bowl of a stand mixer or a hand mixer, place the softened cream cheese and mix until smooth. Scrape down the sides of the bowl, and add the vanilla, and mix to blend. Add the Heavy Cream, and mix until thick. Add the Sugar, and Powdered Sugar a little at a time, mixing between additions until well blended, and the Cheesecake batter is thick and creamy. Divide the Cheesecake Batter in thirds, into three dishes, evenly. This makes the 3 layers.
  • Place 2 of the dishes of Cheesecake into the refrigerator. In a small bowl, place the Chocolate Pudding, and the Milk, and stir well, until blended. Add the Chocolate Pudding to the dish of Cheesecake, and stir well to blend (You can mix this in the mixing bowl if desired). Remove pan from freezer, and pour the Chocolate Cheesecake Batter into the pan on top of the Crust. Place the Spring-form pan back in the freezer for 4 hours. This is the first layer.
  • Second Layer: Remove the Spring-form pan from the Freezer, and one of the dishes of Cheesecake Batter from the refrigerator. In the dish of Cheesecake batter, add the shredded Coconut, and stir well to blend. Add the Coconut - 2nd layer to the Pan, on top of the Chocolate layer, and place the pan back in the freezer for 4 hours.
  • Third Layer: This is the top layer of the Cheesecake: Remove the Pan from the freezer, and the remaining dish of Cheesecake Batter from the refrigerator. In a small dish, place the Butterscotch Pudding, and the Milk, and mix well to blend. Add the Butterscotch pudding to the Cheesecake batter, and stir well. Pour the Butterscotch Cheesecake Batter on top of the Coconut layer in the Spring-form pan. Smooth out the top evenly, and place the Spring-form pan back in the freezer, overnight.
  • Make the Frosting:
  • Before time to serve the Cheesecake, make the Frosting, and decorate the top of the Cheesecake; You can do this early so the Cheesecake is ready to serve when you need it; then just keep it in the freezer until serving time. Place the Cream Cheese, and Butter in the mixing bowl of a stand mixer - make sure you let the cream cheese and the butter soften to room temperature - if you try to soften in the microwave the Frosting will not have the same consistency as room temperature softened. Mix until smooth and creamy.
  • Add the Vanilla and Heavy Cream, and mix until blended. Add the Powdered Sugar a little at a time, mixing between additions, until all the powdered sugar is added, and the Frosting is thick and creamy.
  • Remove the Cheesecake from the Freezer. Place the Frosting in a Pastry bag with the large Whipping Cream Tip (See Link) and pipe fluffy dollops all around the edge of the Cheesecake. If desired, place Cookies, cut in half on top of Frosting. Cut the Cheesecake in two inch pieces to serve. Enjoy!

Notes

Notes:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes

Nutrition

Calories: 903kcal | Carbohydrates: 136g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 264mg | Potassium: 193mg | Fiber: 1g | Sugar: 133g | Vitamin A: 1375IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg