Description
Indulge in a taste of the tropics with this decadent Coconut Cheesecake. Creamy and rich, this dessert is a perfect blend of coconut and cream cheese, topped with a light, fluffy layer of whipped cream and toasted coconut flakes.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 large eggs
- 1/2 cup canned coconut milk (full-fat)
- 3/4 cup shredded sweetened coconut
For the topping (optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- toasted coconut flakes for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan in foil and lightly grease the inside.
- Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
- Make the filling: Beat cream cheese, add sugar, sour cream, extracts, eggs, coconut milk, and shredded coconut. Pour over crust.
- Bake: Place in a water bath and bake until just set. Cool in the oven.
- Chill: Refrigerate for at least 4 hours.
- Optional topping: Whip cream, sugar, and vanilla. Spread over the cheesecake and garnish with toasted coconut flakes.
Notes
- To toast coconut, bake at 350°F for 5–8 minutes, stirring often until golden.
- For more coconut flavor, use crushed coconut cookies for the crust.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 25g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
