Description
Indulge in the tropical flavors of this Ultimate Coconut Cheesecake that features a creamy, coconut-infused filling on a toasted coconut and graham cracker crust. Topped with whipped cream and more toasted coconut, this dessert is a decadent treat for any occasion.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sweetened shredded coconut (toasted)
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter (melted)
Filling:
- 3 (8 oz) packages cream cheese (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/2 cup canned coconut milk (full fat)
- 1/2 cup sour cream
- 1/2 cup sweetened shredded coconut (for filling)
Topping:
- Whipped cream and toasted coconut for topping (optional)
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F (163°C). Combine graham cracker crumbs, toasted coconut, 1/3 cup sugar, and melted butter. Press into a springform pan and bake for 10 minutes.
- Prepare filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla extract, coconut extract, coconut milk, and sour cream. Fold in shredded coconut.
- Bake: Pour filling over cooled crust. Bake in a water bath for 60–70 minutes until set.
- Chill: Let the cheesecake rest in the oven before chilling for at least 4 hours.
- Serve: Top with whipped cream and toasted coconut before serving.
Notes
- Use a sharp, hot knife for clean slices
- Coconut extract can be substituted with more vanilla
- Store covered in the fridge for up to 5 days
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
