Name: Coconut Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 4 h 30 min
Cuisine: Tropical
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup shredded coconut; 1/4 cup melted butter; 3 (8 oz) packages cream cheese, softened; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup coconut cream; 1/2 cup sour cream; 1 cup shredded coconut (for topping); 1 tablespoon sugar (for topping)

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This coconut cheesecake is a tropical twist on the classic dessert, offering a creamy texture and a rich coconut flavor that's sure to impress. With a coconut crust and topping, it’s perfect for special occasions, family gatherings, or just a sweet treat to enjoy at home.

Coconut Cheesecake

Ingredients

1 ½ cups graham cracker crumbs

¼ cup shredded coconut

¼ cup melted butter

3 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

½ cup coconut cream

½ cup sour cream

1 cup shredded coconut (for topping)

1 tablespoon sugar (for topping)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Stir until the mixture is well-combined and crumbly.

Press the graham cracker mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, coconut cream, and sour cream until fully combined.

Pour the cream cheese mixture over the cooled crust in the springform pan.

Bake for 50-60 minutes, or until the center is set and slightly jiggles when gently shaken.

Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to fully set.

Before serving, toast the shredded coconut in a dry skillet over medium heat until golden brown. Sprinkle the toasted coconut and sugar mixture on top of the chilled cheesecake.

Slice and enjoy!

Servings and timing

Servings: 10 servings

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 4 hours 30 minutes (including chilling time)

Variations

While this coconut cheesecake is delicious as is, there are a few variations you could try to add a personal twist:

Add a fruit topping: Consider adding a layer of tropical fruits like pineapple or mango on top for an extra burst of flavor.

Chocolate lovers: Drizzle some melted chocolate over the top or add cocoa powder to the crust for a richer dessert.

Vegan version: Substitute cream cheese and sour cream with dairy-free alternatives and use a plant-based butter for the crust.

Storage/Reheating

Storage: Store the cheesecake in an airtight container in the fridge for up to 5 days. Make sure it's fully chilled before storing.

Freezing: If you want to keep it longer, you can freeze slices for up to 2 months. Just wrap them tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving.

Reheating: Cheesecake is best served chilled, but if you prefer a slightly warm version, place individual slices in the microwave for about 15-20 seconds.

FAQs

How can I make my coconut cheesecake fluffier?

If you prefer a fluffier texture, you can fold in a bit of whipped cream into the batter before baking to give it more airiness.

Can I use sweetened shredded coconut?

Yes, you can use sweetened shredded coconut, but I personally prefer the unsweetened variety to control the sweetness of the dessert.

Is it necessary to refrigerate the cheesecake overnight?

While it’s not absolutely necessary, letting the cheesecake set in the fridge overnight ensures that it will have the perfect consistency and flavor.

Can I use a different type of crust for the cheesecake?

Absolutely! You can swap the graham cracker crust for a coconut biscuit crust or even a gluten-free crust if you have dietary preferences.

How do I know when my cheesecake is done baking?

The cheesecake should have a slightly wobbly center when you shake it gently. If it’s still liquid in the middle, it needs a bit more time in the oven.

Conclusion

This coconut cheesecake is a tropical dream that brings a fresh twist to the traditional dessert. With its rich and creamy filling, coconut crust, and golden toasted coconut topping, it's sure to be a hit at any gathering. Plus, it's a fairly easy dessert to make, and the end result is nothing short of spectacular. Whether you're serving it for a special occasion or just as a treat for yourself, this coconut cheesecake is bound to impress every time!

Recipe:

Coconut Cheesecake

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Author: Cheryl
Total Time: 4 hours 30 minutes (including chilling time)
Yield: 10 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Stir until the mixture is well-combined and crumbly.
Press the graham cracker mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, coconut cream, and sour cream until fully combined.
Pour the cream cheese mixture over the cooled crust in the springform pan.
Bake for 50-60 minutes, or until the center is set and slightly jiggles when gently shaken.
Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to fully set.
Before serving, toast the shredded coconut in a dry skillet over medium heat until golden brown. Sprinkle the toasted coconut and sugar mixture on top of the chilled cheesecake.
Slice and enjoy!