Coconut Cheesecake (Edit recipe)

Coconut Cheesecake is an easy-to-make recipe. It's creamy and delicious and a coconut lover's dream. This cheesecake is perfect for any occasion! For the coconut lovers, this is the recipe to make. It begins with a layer of coconut graham cracker crust and is topped with a creamy coconut cheesecake batter that's flavored with coconut cream and coconut extract. For an extra flavor and texture, you can top this cheesecake with toasted coconut.

20 minutes

1 hour to 1 hour and 18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	308
Fat:	20 g
Carbohydrates:	27 g
Protein:	5 g
Cholesterol:	12 g
Sodium:	149 mg
Fiber:	0 g
Sugars:	20 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 12

Ingredients

Crust

150 gram Graham Cracker Crumbs, (1 1/4 cup)
27 gram shredded Coconut, (1/3 cup)
55 gram Granulated White Sugar, (1/4 cup)
1.4 gram Salt, (1/4 tsp)
71 gram Unsalted Butter, melted (5 Tbsp)

Coconut Cheesecake Filling

680 gram Full Fat Cream Cheese, softened to room temperature (24 oz)
220 gram Granulated White Sugar, (1 cup)
13 gram All Purpose Flour, (1 1/2 Tbsp)
1.4 gram Salt, (1/4 tsp)
150 gram Eggs, at room temperature (3 large)
6 gram Pure Vanilla Extract, (1 1/2 tsp)
2 gram Coconut Extract, (1/2 tsp)
180 gram Coconut Cream, (3/4 cup)

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Process

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

For the Crust

Preheat oven to 350°F/177°C. Line the sides of a 9-inch springform pan with parchment paper. Tightly wrap the outside of the pan (both sides and bottom) with aluminum foil. Set aside.
In a medium mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, salt, and melted butter until evenly mixed. Press crumb mixture evenly into the bottom of the prepared springform pan. Bake crust for 8 minutes and then allow it to cool while preparing the filling.

For the Coconut Cheesecake Filling

In a large mixing bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese, sugar, flour, and salt until smooth and creamy, about 2 minutes. On medium-low speed beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the mixing bowl between each addition. Mix in the vanilla and coconut extracts. Add in the coconut cream and mix until just combined.
Place prepared baking pan into a larger deep baking pan. Pour the filling into the prepared crust. Pour boiling water into the larger baking pan until it is halfway up the sides of the springform pan.
Bake for 55-70 minutes or until the edges are set and the center is almost set. The center of the cheesecake will still slightly jiggle when you gently shake the pan. Turn off the oven and prop open the oven door slightly. Allow the cheesecake to sit in the cooling oven for 1 hour while the water bath cools down.
Carefully remove the large pan from the oven and the cheesecake from the water bath. Allow the cheesecake to cool to room temperature in the springform pan. Once completely cooled, place in the refrigerator for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the sides of the pan and remove the rim of the springform pan. Slice cheesecake into desired servings. Wipe the knife clean between each slicing to get clean cuts.

Notes

Make-Ahead: This cheesecake can be made the day before. Once baked, it needs to be refrigerated for at least 4 hours or overnight. // Freezing: The cheesecake can be frozen up to 3 months in advance. See original recipe post for freezing details.