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Coconut Cream Cheesecake

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This coconut cream cheesecake is a dreamy, tropical dessert featuring a rich and creamy coconut-flavored cheesecake filling, a buttery graham cracker crust, and a luscious coconut whipped topping. Perfect for coconut lovers and a delightful treat for any occasion!

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned coconut milk (full fat)
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional, for extra flavor)

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup toasted shredded coconut

Instructions

1. Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter.
  • Mix until the crumbs are evenly moistened.
  • Press the mixture firmly into the bottom of a 9-inch springform pan, going slightly up the sides.
  • Bake for 8-10 minutes, then let cool.

2. Make the Cheesecake Filling:

  • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  • Add the coconut milk, eggs (one at a time), sour cream, flour, vanilla extract, and coconut extract.
  • Mix until well combined, but avoid overmixing to prevent air bubbles.

3. Bake the Cheesecake:

  • Pour the cheesecake filling over the cooled crust.
  • Bake in a water bath (or place a pan of water on the lower rack of the oven) for 50-60 minutes, until the center is set but still slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  • Refrigerate for at least 4 hours, preferably overnight.

4. Prepare the Topping:

  • Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Spread the whipped cream over the chilled cheesecake.
  • Sprinkle generously with toasted shredded coconut.

5. Serve:

  • Carefully remove the cheesecake from the springform pan.
  • Slice and serve chilled for a creamy, tropical treat!

Notes

  • To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
  • You can also add a drizzle of white chocolate or a sprinkle of chopped macadamia nuts for extra decadence.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/coconut-cream-cheesecake/