Description
This rich and creamy Coconut Cheesecake is a tropical twist on the classic dessert, featuring a smooth coconut filling atop a buttery crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup coconut cream
- 3 large eggs
- ¾ cup sour cream
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, and melted butter; mix well. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and coconut cream, mix until combined.
- Add eggs one at a time, mixing well after each addition. Finally, fold in sour cream.
- Pour the batter over the crust in the springform pan.
- Bake for 1 hour or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door ajar.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a stronger coconut flavor, use coconut extract in addition to the coconut cream.
- This cheesecake can be topped with toasted coconut flakes for garnish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg