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Coconut Cheesecake & Rhubarb Compote

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Description

I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too.

Ingredient:

  • 14 whole graham crackers
  • 1 cup sweetened shredded coconut, toasted
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1-1/4 cups sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon or lime juice
  • 5 large eggs, room temperature, lightly beaten
  • 1 cup sweetened shredded coconut
  • 6 cups chopped fresh rhubarb (about 1-1/2 pounds)
  • 1 cup sugar
  • 1/2 cup orange juice or water
  • Additional toasted coconut, optional