Description
🥥 Enjoy a taste of the tropics with a creamy coconut twist on the classic cheesecake.
🍰 Perfect for any occasion, this dessert combines rich, tropical flavors into a delightful treat.
Ingredients
Ingredients for the crust:
1 ¾ cups graham cracker crumbs
½ cup flaked unsweetened coconut
3 tablespoons granulated sugar
6 tablespoons melted unsalted butter
Alternative crust ingredients:
2 cups graham cracker crumbs
1/3 cup unsweetened coconut flakes
1/4 cup coconut oil, melted
Ingredients for the filling:
4 packages (8 ounces each) cream cheese, at room temperature
1 cup granulated sugar
⅔ cup unsweetened full-fat canned coconut milk
3 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
3 tablespoons all-purpose flour
A pinch of salt
1 cup flaked unsweetened coconut, pulsed
Additional filling options:
2 tablespoons all-purpose flour
1/4 cup cream of coconut or canned coconut cream
2 tablespoons rum
1/8 teaspoon table salt
Ingredients for serving and assembly:
Coconut whipped topping
Toasted coconut flakes
Instructions
1. Preheat oven to 350°F. Wrap a 9-inch springform pan tightly with heavy-duty foil and lightly spray with nonstick spray.
2. Mix graham cracker crumbs, coconut, and sugar. Stir in butter until moistened.
3. Press crust into bottom and 1/2 inch up the sides of the pan. Bake for 8-10 minutes until golden. Let cool.
4. Reduce oven temperature to 325°F. Beat cream cheese until smooth. Add sugar and mix.
5. Gradually add coconut milk. Mix in eggs one at a time, then vanilla, coconut extracts, flour, and salt.
6. Stir in pulsed coconut. Pour filling over the cooled crust.
7. Place springform inside a larger pan. Add boiling water to reach halfway up the springform pan.
8. Bake for 65-70 minutes, until edges set but center jiggles slightly.
9. Turn off oven, crack door, and leave cheesecake inside for 45-60 minutes.
10. Remove from water bath, cool completely on a wire rack for 1 hour, then chill for at least 6-8 hours or overnight.
11. Before serving, release cake with a warm knife. Top with whipped topping and toasted coconut.
Notes
🥥 Use full-fat canned coconut milk for the richest flavor.
🍬 If using sweetened coconut flakes, reduce the sugar in the crust or filling slightly.
🔪 Always use room temperature cream cheese for a smooth batter.
- Prep Time: 20-45 minutes
- Cooling and chilling time: 6-10 hours
- Cook Time: 1 hour 10 minutes to 2 hours 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 563 kcal
- Sugar: 26 g
- Sodium: 340 mg
- Fat: 44 g
- Saturated Fat: 28 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 132 mg
Keywords: Coconut Cheesecake, Creamy Tropical Delight, Dessert Recipe, Cheesecake with Coconut