Ultimate Coconut Cheesecake Recipe
Indulge in the luscious flavors of the Ultimate Coconut Cheesecake. This creamy dessert combines the richness of cream cheese with tropical coconut accents, all nestled on a graham cracker and toasted coconut crust.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Cheesecake 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)
Cheesecake 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)
Optional: whipped cream and toasted coconut for topping
Instructions
- Prepare the 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.
- Make the Filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, coconut extracts, coconut milk, and sour cream. Fold in shredded coconut.
- Bake: Pour filling over crust. Bake in a water bath for 60–70 minutes. Let cool in the oven for 1 hour, then chill for at least 4 hours.
- Serve: Top with whipped cream and toasted coconut before serving.
Notes
- Use a sharp knife dipped in hot water for clean slices.
- You can substitute coconut extract with more vanilla if preferred.
- Store covered in the fridge for up to 5 days.
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
