Coconut Rice Sweet Potato Cheesecake

Ingredients

  • 1 1/2 cups cooked Arborio Rice
  • 1 (15 oz) can sweetened coconut milk
  • 1/2 cups cooked, mashed sweet potato mixed with 1 tablespoon cream cheese
  • 3 (8 oz) packages cream cheese
  • 3/4 cup sugar
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 cup flaked coconut
  • Additional flaked coconut, toasted
  • Crust
  • Powdered sugar
  • 1 1/2 cups gluten-free graham cracker crumbs
  • *regular graham crackers can be used
  • 5 tablespoons butter, melted

Preparation

  • Butter a 10-inch spring form pan.
  • Combine crust ingredients and press in bottom and partially up sides of pan. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350 F
  • Using a food processor, purée cooked Arborio, sweetened coconut milk and sweet potato.
  • Using an electric mixture, combine cream cheese and sugar until smooth. Beat in eggs one at a time. Add coconut milk mixture, lemon juice and vanilla; beat until smooth. Stir in flaked coconut.
  • Pour into prepared pan. Place pan on baking sheet and bake until filling is set, about 1 hour and 20 minutes.
  • Remove from oven; cool slightly.
  • Cover and refrigerate overnight or up to 3 days.
  • Run knife around edge to loosen; remove pan sides.
  • Place on cake plate and sprinkle with toasted coconut.