Description
A creamy and tropical coconut cheesecake that is perfect for dessert lovers.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 large eggs
- 1/2 cup coconut milk
- 1/4 cup sweetened shredded coconut (for topping)
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine graham cracker crumbs, 1/2 cup shredded coconut, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and sour cream, mixing until well incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Pour in the coconut milk and mix until smooth.
- Pour the cream cheese mixture over the cooled crust in the springform pan. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Before serving, sprinkle the top with 1/4 cup of sweetened shredded coconut.
Notes
- For a tropical twist, add 1/2 cup of crushed pineapple to the filling before baking.
- For a chocolate variation, swirl in 1/2 cup of melted chocolate into the cream cheese mixture before pouring it over the crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg