Ingredients

The following ingredients have 9 Servings
  • 3/4 cup salted butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp coconut extract
  • 1 egg
  • 1 egg white
  • 1 1/2 cup flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 16 oz cream cheese, room temperature
  • 1 cup sugar
  • 2 tbsp coconut extract
  • 4 oz Cool Whip (or homemade whipped cream)
  • 1 1/4 cups toasted coconut, divided
  • additional Cool Whip, for topping
  • Egg malt ball candies (or similar candy)
  • Peeps

Instruction

  • 1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
  • 2. To make the blondie, melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
  • 3. Add sugar and brown sugar and whisk to combine.
  • 4. Add the coconut extract, egg and egg white and whisk until incorporated.
  • 5. In another bowl, combine dry ingredients.
  • 6. Slowly add dry ingredients to wet ingredients and mix until combined.
  • 8. Pour batter into springform pan and bake for 30-33 minutes.
  • 9. Allow to cool for about 5 minutes, then remove from pan to finish cooling.
  • 10. Once the blondie is cool, make the cheesecake. Beat cream cheese, sugar and coconut extract until smooth.
  • 11. Fold in Cool Whip and 1/4 cup of toasted coconut.
  • 12. Place blondie back into the springform pan and line inside edges of pan with parchment paper.
  • 13. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
  • 14. To decorate the top, remove cheesecake from springform pan and place on serving plate.
  • 15. Pipe 3 circles as the nests with the additional Cool Whip.
  • 16. Sprinkle remaining coconut over the top of the cheesecake, including the nests.
  • 17. Place egg candies in the nests and place two peeps by the nests. Add additional eggs around the cheesecake, if desired.