Menu

Coconut Cheesecake & Rhubarb Compote

3 reviews
Total Time
Prep: 55 min. Bake: 1 hour 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Wendy Rusch, Cameron, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 10, 2022

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. —Wendy Rusch, Trego, Wisconsin

Test Kitchen Approved

Coconut Cheesecake & Rhubarb Compote

Contest Winner
3 reviews
Prep Time 55 min
Cook Time 1 hour 20 min
Yield 16 servings (3-1/2 cups compote)

Ingredients

  • 14 whole graham crackers
  • 1 cup sweetened shredded coconut, toasted
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • CHEESECAKE:
  • 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
  • COMPOTE:
  • 6 cups chopped fresh rhubarb (about 1-1/2 pounds)
  • 1 cup sugar
  • 1/2 cup orange juice or water
  • Additional toasted coconut, optional
Text Ingredients

Directions

  1. Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  2. Break graham crackers into quarters; place in a food processor. Add coconut and sugar; pulse until fine crumbs form. While pulsing, add melted butter just until blended. Press onto bottom and 1-1/2 in. up side of prepared pan.
  3. For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon juice. Add eggs; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake until center is just set and top appears dull, 80-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer.
  5. In a large saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until thickened. Cool slightly; transfer to a covered container. Refrigerate cheesecake and compote overnight, covering cheesecake when completely cooled.
  6. Remove rim from springform pan. If desired, press additional coconut onto side of cheesecake. Serve with compote, warmed if desired.

Nutrition Facts

1 piece with 3 tablespoons compote (calculated without optional coconut): 589 calories, 38g fat (23g saturated fat), 159mg cholesterol, 434mg sodium, 55g carbohydrate (44g sugars, 2g fiber), 8g protein.

Loading Popular in the Community
Loading Reviews