Coconut Macaroon Cheesecake Crumble

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped macadamia nuts
• 1/4 cup brown sugar

Instructions

Crust

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix together the graham cracker crumbs and sugar.
3. Pour in the melted butter and stir until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes.

Cheesecake

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add the granulated sugar, eggs, and vanilla extract. Mix until well combined.
3. Stir in the shredded coconut and chopped macadamia nuts.
4. Pour the cheesecake batter into the prepared pan over the crust.
5. Bake for 45-50 minutes or until the edges are set.

Streusel Topping

1. In a small bowl, mix together the brown sugar, flour, and cold butter until crumbly.
2. Sprinkle the streusel topping evenly over the cheesecake.

Notes

• The coconut macaroon flavor combination is perfect for those who love tropical flavors.
• This dessert can be served warm or chilled, depending on your preference.
• For an extra crispy streusel topping, bake the cheesecake and crumble at 375°F (190°C) for an additional 5-7 minutes.