Description
A tropical twist on a classic favorite, this coconut cheesecake is rich, creamy, and full of coconut flavor. Perfect for any occasion, it combines a buttery graham cracker crust with a smooth, coconut-infused filling that melts in your mouth. Serve it plain, or add your favorite tropical fruits for an extra pop!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut (unsweetened)
- 1/4 cup sugar
- 1/2 cup melted butter
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 1/4 cups sugar
- 1 cup sour cream
- 1/2 cup coconut milk (full-fat)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 large eggs
- 1/2 cup shredded coconut (sweetened)
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust: Combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Press the mixture into the base of a greased 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- Make the filling: Beat the softened cream cheese with sugar until smooth. Add sour cream, vanilla extract, coconut extract, and coconut milk. Beat in the eggs one at a time, mixing well after each addition. Fold in shredded coconut.
- Assemble: Pour the filling into the cooled crust. Smooth the top with a spatula.
- Bake: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool with the door ajar for 1 hour.
- Chill: Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, you can toast the shredded coconut before using it in the crust or filling.
- For a smoother texture, ensure your cream cheese is fully softened to room temperature.
- Top with fresh fruit like pineapple or mango for an added tropical flair.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg