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Cathy

I was surprised as how creamy the cheesecake layer was. The topping was amazing!

Jerry Banks

Thank you so much for sharing your recipe. It is delicious. I made the icing a little too thick but at room temperature it is GREAT.

I provided a link to my Facebook post if you’d like to see it.

https://www.facebook.com/photo.php?fbid=2111837032165046&set=pcb.2111837505498332&type=3

Looks great, Jerry! I hope you enjoyed it!

Jerry Banks

So you hand mash the Vortman Coconut cookies into crumbs just like you would mash Graham crackers into crumbs to mix with butter to make Graham cracker crust for pies? Should the cookies end up crushed like cornmeal or small chunks?

Hi Jerry – I process the cookies into a fine crumb like you would for graham crackers. You can use graham crackers instead of the coconut cookies if you prefer – but the coconut cookie crust was so delicious. I have updated the recipe instructions in step two to clarify the cookie crumb texture. Thank you for taking the time to stop in and ask. I do hope you enjoy this cheesecake. 🙂

Kelly

How long do you leave the cheesecake in the oven with the door closed. Thanks

Hi Kelly – you leave it in the oven with the door closed until the oven cools completely. The trapped heat will carry over cook the cheesecake. The cake is so creamy!

Linda Crowley

For the topping, you listed evaporated milk in the ingredients, but wrote condensed milk in the directions. Which is it?

Hi Linda.
I meant it to say condensed milk. I have fixed the ingredient list. Thank you!

This not sweetened condensed milk but regular condensed milk, correct?

Hi Gloria –

No, it should be sweetened condensed milk not evaporated milk. Use only about 1/2 the can. I have updated the instructions to reflect the word “sweetened” condensed milk and added a note. Thanks for taking the time to stop by and ask. I hope you enjoy it.