Description
Indulge in a tropical delight with this Coconut Cheesecake recipe. Creamy, rich, and bursting with coconut flavor, this dessert is perfect for any occasion. Topped with whipped cream and toasted coconut flakes, it’s a true showstopper.
Ingredients
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 oven to 325°F. Wrap the bottom of a 9-inch springform pan in foil and grease the inside.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes.
- Make the filling: Beat cream cheese, sugar, sour cream, vanilla, and coconut extracts until smooth. Add eggs one at a time, then mix in coconut milk and shredded coconut.
- Bake the cheesecake: Pour filling over crust, place in a water bath, and bake for 55–65 minutes. Cool in the oven, then chill for at least 4 hours.
- Add the topping: Whip cream, sugar, and vanilla until stiff peaks form. Spread on cheesecake and garnish with toasted coconut.
Notes
- To toast coconut, bake at 350°F for 5–8 minutes, stirring until golden.
- For more coconut flavor, use crushed coconut cookies for the crust.