Somoa Cheesecake (Edit recipe)

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Decadent and tropical, this coconut cheesecake features a buttery graham crust, a fluffy coconut-infused cheesecake layer, and a rich, custardy coconut filling studded with chocolate chips for the perfect balance of creamy, sweet, and indulgent.

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PREP TIME

35 minutes

COOK TIME

1 hour

INGREDIENTS

19

Serves: 12

Ingredients

Crust

3 cup Graham Cracker Crumbs
1 cup Butter, Salted, melted
0.25 cup Cane Sugar

Cheesecake Filling

Coconut Filling

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Crust Instructions:
Mix crust ingredients together. Line the springform pan with parchment paper, press crust into the pan.
Cheesecake Filling Instructions:
Whip cream cheese until fluffy, scrape bowl. Whip for 2 minutes.
Add sugar, eggs, coconut flavoring, and coconut filling to the cream cheese. Mix well, scrape the bowl.
Coconut Filling Instructions:
Put the evaporated milk, brown sugar, salt, and butter into a sauce pan. Bring to a boil.
Stir until it thickens to napé consistency (12 min).
Remove the pan from heat. Add the vanilla, egg yolks, and coconut. Let cool for 5 minutes.
Add the coconut filling to the crust.
Add the cheesecake filling on top.
Bake at 325°F for 60–75 minutes, until the center is just slightly jiggly and the edges are set
Cool gradually (cracked oven or oven off) to prevent cracking
Chill for several hours or overnight before serving for best texture

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	686
Fat:	47 g
Carbohydrates:	59 g
Protein:	7 g
Cholesterol:	68 g
Sodium:	466 mg
Fiber:	2 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated per serving.