I’ve mentioned before how me and my mom always have a girls weekend when my brothers and dad go hunting or fishing, and this weekend is no exception.
After my mom had been gone for a week and I was the only girl in the house I am very excited about this. This is just what I need.
Of course every girl needs to indulge every once in a while, and what better way to do that than with cheesecake?
I truly believe cheesecake is the one thing that everyone loves. Some people don’t care for chocolate, some don’t like sugar cookies, but I have never come across anyone who doesn’t like cheesecake.
Whenever I used to ask people at work what they liked they always replied cheesecake. Just mention the word and everyone starts paying attention real fast.
And of course coconut and rum just make it all the better. What doesn’t rum make better?
And from the words of my mother about this cheesecake
“This may be the best thing you have ever made”
So try it out and enjoy!
Coconut Rum Cheesecake
(Recipe by Sarah Eats Austin)
1 sleeve oreos, crushed
1/2 cup shredded coconut
3 tbls butter, melted
2 (8 oz) packages cream cheese
3/4 cup sugar
1/3 cup coconut milk
1/2 cup sour cream
1/2 tsp vanilla extract
1/2 tsp coconut extract
3 tbls flour
1/4 cup Rum
1/2-1 cup shredded coconut
Preheat oven to 350F.
In a medium bowl, mix oreo crumbs and coconut with melted butter. Press onto bottom and up the sides of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in coconut milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla extracts, coconut extract, rum and flour. Gently stir in shredded coconut Pour filling into prepared crust.
Place in a water bath in the oven and bake for 40-45 minutes. Should be slightly jiggly in the middle.