Ambrosia Cheesecake

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  • 1 1/2 cups almond shortbread cookie crumbs (about 12 cookies)
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 3 large eggs
  • 1 cup sugar
  • 1 (14-ounce) package sweetened flaked coconut
  • 2 teaspoons vanilla extract
  • 2 cups Fresh Orange Curd
  • 1 cup sweetened flaked coconut, lightly toasted (optional)
  • Decorated Pastry Strips (optional)
  • Garnish: Boxwood Garland


  1. Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
  2. Bake at 350° for 8 minutes. Cool.
  3. Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.
  4. Bake at 350° for 1 hour. Cool completely on a wire rack.
  5. Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.
  6. Note: For testing purposes only, we used Keebler Sandies Almond Shortbread.

December 2002