Pumpkin-Coconut Cheesecake

I was looking through the glossy pages of magazines on a lazy afternoon in search of a new dessert for our family dinner and found this recipe. I could not resist trying it for Thanksgiving. I think what struck me was the fact that there was coconut in the crust. The thought of pumpkin and coconut together seemed perfect to me. What a great idea! I really can't wait to take a bite of it later tonight after turkey.
The one thing I might change in this recipe is to bake the cake in a water bath. This will avoid any cracking in the center as it cools, though it will take longer to bake.
I will probably serve this with either Vanilla, or Maple Walnut ice cream, and an Americano.

Recipe

Crust

2C Graham Cracker Crumbs
1C Toasted Dessicated Coconut
1/4C Sugar
1/2C Unsalted Butter Melted

Filling

4 Eggs
1C Pumpkin Puree (Unspiced)
1/2C Packed Brown Sugar
1tsp Cinnamon
1/2tsp each Nutmeg, Ginger, and Salt
2 Pkgs Cream Cheese
1/2C Sugar
1/2C Whipping Cream
1tsp Vanilla

Crust
*Combine Crumbs, Sugar, and Coconut. Pour Butter in and mix.
*Press into bottom and sides of a 10" spring form pan
*Bake @ 325 for 10 min or until edges are golden
*Cool

Filling
*Whisk eggs, add Pumpkin, Brown Sugar, and Seasonings
*Mix together Cream Cheese and Sugar. Add in Cream, Vanilla, and Pumpkin mixture
*Pour into warm crust.
*Bake @ 325 until almost set-60min.
*Cool and enjoy