Description
Indulge in the decadent and tropical flavors of this Ultimate Coconut Cheesecake. Creamy and rich, with a hint of coconut in every bite, this dessert is a showstopper for any occasion.
Ingredients
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: Combine 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, then add sugar, eggs, extracts, coconut milk, sour cream, flour, and salt. Pour over crust.
- Bake: Bake in a water bath for 60–70 minutes until set. Let cool in the oven, then chill 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 ahead 1–2 days.
