Easy Coconut Cheesecake Recipe

April 17, 2023 Post a Comment

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Description

If you're a fan of both coconut and cheesecake, then this easy coconut cheesecake recipe is perfect for you! This delicious dessert combines the creamy texture of cheesecake with the tropical flavor of coconut, making it a great treat for any occasion. Whether you're hosting a dinner party or simply looking for a dessert to enjoy with your family, this recipe is sure to please.

Prep Time

Preparation for this recipe should take around 20 minutes.

Cook Time

Cooking time for this recipe is 45-50 minutes.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

24 oz cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs
1 cup sweetened shredded coconut
1/4 cup coconut milk
1 tsp vanilla extract
1/4 tsp salt

Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Spatula

Method

1. Preheat your oven to 325°F. 2. Grease your 9-inch springform pan with butter and line the bottom with parchment paper. 3. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well. 4. Transfer the mixture to the prepared springform pan and use a spatula to press it firmly into the bottom of the pan. 5. Bake the crust for 10 minutes, then remove from the oven and set aside to cool. 6. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. 7. Add the eggs one at a time, mixing well after each addition. 8. Stir in the shredded coconut, coconut milk, vanilla extract, and salt until well combined. 9. Pour the mixture over the cooled crust and smooth out the top with a spatula. 10. Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. 11. Remove the cheesecake from the oven and let it cool to room temperature. 12. Once cooled, refrigerate the cheesecake for at least 2 hours before serving.

Notes

Be sure to let the cheesecake cool to room temperature before placing it in the refrigerator to prevent cracking.

Nutrition Info

This recipe makes 12 servings. Each serving contains approximately:

Calories: 480
Fat: 35g
Saturated Fat: 21g
Cholesterol: 175mg
Sodium: 310mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 28g
Protein: 7g

Recipe FAQ

Can I use a different type of crust?

Yes, you can use a different type of crust if you prefer. A chocolate cookie crust or a vanilla wafer crust would both work well with this recipe.

Can I use unsweetened coconut?

Yes, you can use unsweetened coconut if you prefer. Just keep in mind that the cheesecake will be less sweet overall.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Recipe Tips

- Be sure to use softened cream cheese for the filling to ensure a smooth and creamy texture. - For best results, use room temperature eggs. - Allow the cheesecake to cool to room temperature before refrigerating to prevent cracking. - If you want a stronger coconut flavor, increase the amount of shredded coconut or add some coconut extract to the filling.