Coconut Cream Cheesecake

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Indulge in a rich and creamy Coconut Cream Cheesecake bursting with tropical flavors, perfect for any occasion.

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Prep Time 30

Cook Time 1

Total Time 8

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the crust

1.5 cups graham cracker crumbs
0.5 cups unsweetened shredded coconut
0.33 cups sugar
0.5 cups unsalted butter, melted

For the filling

4 packages cream cheese, softened (8 oz each)
1 cups sugar
1 tablespoon vanilla extract
4 large eggs
1 cups coconut cream
as needed whipped cream for topping
as needed toasted coconut for garnish

Method

Preparation

Preheat the oven to 325°F (160°C).
In a bowl, mix the graham cracker crumbs, shredded coconut, sugar, and melted butter until thoroughly combined. Press the mixture firmly into the bottom of a springform pan to form the crust.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Then, add the vanilla extract, mixing well.
Gradually add the eggs, one at a time, ensuring each is fully incorporated.
Pour in the coconut cream and stir until just combined.
Pour the filling over the crust, smoothing the top with a spatula.

Baking

Bake for 55-60 minutes, or until the center is set but still slightly wobbly.
Allow the cheesecake to cool before refrigerating for at least 4 hours.

Serving

Serve with whipped cream and toasted coconut on top.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 32gSaturated Fat: 20gSodium: 200mgFiber: 1gSugar: 25g

Notes

For a gluten-free version, use gluten-free graham crackers. If you prefer to cut calories, you can use low-fat cream cheese. To prevent cracking, consider baking the cheesecake in a water bath.

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