Coconut Cheesecake

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This was awesome! It does make a large cheesecake, so you definitely need a 10-inch springform. The next time I make this, I will skip the butter cookies and use all coconut cookies for the crust. I cut back 2 T. on the butter for the crust; next time, I will cut back another tablespoon. I would recommend baking at a lower temp--I started it out at the 350 specified in the recipe, and then reduced the oven temp to around 275-300. My "old standby" cheesecake recipe calls for baking at 275 degrees for 70 minutes, then turning the oven off and leaving the cheesecake in for another hour. I served it with cherry pie filling. I will make this again; but, due to the ingredients, this is once-a-year item. Thanks, Emeril!

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I love cheesecake and i make it often. I made this one for my boyfriends birthday and we could not eat it. The recipe was too large and the texture and flavor was not good. I was very disappointed.

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i make cheesecakes all the time and i have to say that this cheesecake is very good and easy. my cheesecakes are always thick not the thin that you normally see and they always come above the rim but when they cool they come down a bit and it gives me a nice flat layer to put fruit or a glaze...with cheesecake you need to be patient. thanks emeril i always like trying your recipes. as does my family

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I don't like most cheesecakes or coconut. I've made this cheesecake the last 2yrs because my husband requested a coconut cheesecake for his birthday. It messes everything in the kitchen up and we have an agreement that it only gets made on his birthday. It does come out fairly ugly, but that's because I get impatient. I am looking up the ingredients today to make it this year even with a baby because he seems to be looking forward to it.

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Ive made three cheesecakes in the last two weeks for birthdays and these were my first attempts ever at a cheesecake...i cooked all 3 according to his 2003 version of cooking directions... which is bake on 400 degees for 9 min. and 200 for 2 hours...dont peek till then then leave in cooling oven for 35 to 45 min ( i did for 1 hour and mine didnt crack till last 5 min....the other 2 ive baked didnt crack at all You still get a strong but not to strong of a taste of coconut but still have the thick cheesecake taste as well. Im sure this one wouldve had more five star comments but its only been on food network about a week even though its an older recipe. Since i only had a thick 9 inch pan i prepared a baby cheescake pan and a baby loaf pan to cook extra in ( i did take them out in 1 hr. Plan to top with a chocolate gnache sauce and toasted flake coconut for garnish,,,,though the other to plain cheesecakes of emerils didnt make it to put a topping on them. LOL :-

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I made this recipe and I have to say I liked the flavor and the ease of it. I added 1/4 tsp coconut extract to the batter to give it a bit more flavor. I also added chocolate chunks for a bit of zip.

The amount of ingredients actually makes enough for 2 cheesecakes. I put it all in my springform pan and it towered over the pan, split and fell completely apart once I took it out of the pan.

It tasted good, but was a mess. I don't know what I did wrong. I will be halving the cheesecake ingredients next time.