Coconut Cream Cheesecake Recipe

A creamy tropical coconut cream cheesecake recipe with a silky texture, baked to perfection with a graham cracker coconut crust and topped with whipped cream and toasted coconut.

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Course: Dessert

Cuisine: American, Tropical

Prep Time: 25

Cook Time: 1

Cooling Time: 1

Total Time: 2 25

Servings: slices

Calories: 450kcal

Cost: $12

Equipment

1 9-inch springform pan Essential for easy removal
1 Large roasting pan For the water bath
1 Electric mixer Stand or hand mixer
1 Rubber spatula For folding ingredients
1 Fine-mesh sieve To sift flour
1 Kitchen scale For accurate measurements

Ingredients

Cheesecake Filling

24 oz Cream cheese Softened
1 cup Coconut cream Canned, chilled
¾ cup Granulated sugar
3 large Eggs Room temperature
¼ cup All-purpose flour
1 teaspoon Vanilla extract
½ cup Shredded coconut Unsweetened
¼ teaspoon Salt

Crust

2 cups Graham cracker crumbs
⅓ cup Butter Melted
¼ cup Sugar
¼ cup Toasted coconut flakes

Topping

1 cup Heavy whipping cream
2 tablespoon Powdered sugar
½ cup Toasted coconut flakes

Instructions

Preheat oven to 325°F and grease a 9-inch springform pan.
Mix graham cracker crumbs, butter, sugar, and coconut flakes.
Press mixture into pan, bake 10 mins, cool.
Beat cream cheese until fluffy.
Gradually add sugar until combined.
Mix in coconut cream, vanilla, and salt.
Add eggs one at a time, mixing gently.
Fold in flour and shredded coconut.
Pour filling into crust, place pan in roasting pan with hot water.
Bake 55–60 mins until almost set.
Turn off oven, cool with door ajar for 1 hour.
Whip cream with powdered sugar, spread on top, sprinkle toasted coconut.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition