Description
Indulge in the tropical flavors of this Ultimate Coconut Cheesecake. Creamy, rich, and topped with toasted coconut, this dessert is a true delight for coconut lovers.
Ingredients
Scale
Cheesecake Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup canned coconut milk (full fat)
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 tsp salt
Topping:
- 1 cup sweetened shredded coconut, toasted
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Mix graham cracker crumbs, shredded coconut, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes.
- Make the filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla extract, coconut extract, coconut milk, sour cream, flour, and salt. Mix until smooth.
- Bake: Pour filling over crust and bake in a water bath for 60–70 minutes.
- Cool: Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours.
- Serve: Top with toasted coconut and whipped cream before serving.
Notes
- Toast the crust coconut for deeper flavor.
- Avoid overmixing to prevent cracks.
- Cheesecake can be made 1–2 days ahead.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 290mg
- Fat: 34g
- Saturated Fat: 24g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
