Description
A rich and creamy coconut cheesecake with a buttery crust and tropical coconut flavor, topped with toasted coconut flakes for the perfect dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup full-fat coconut milk
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup shredded sweetened coconut
- 1/4 cup toasted coconut flakes (for topping)
Instructions
- Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add coconut milk, sour cream, vanilla extract, and coconut extract. Mix until fully combined.
- Add eggs one at a time, beating gently after each addition until just combined. Fold in shredded coconut.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 55-65 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight until fully set.
- Before serving, top with toasted coconut flakes. Slice and serve.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- A water bath can help prevent cracks in the cheesecake.
- Store leftovers in the refrigerator for up to 5 days.
- The cheesecake can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
