Coconut cream cheesecake is a variation of classic cheesecake that incorporates coconut milk, shredded coconut, and often coconut extract for an intense coconut flavor. The cheesecake is typically baked in a crust made from graham crackers and sweetened shredded coconut, creating a delightful contrast of textures.

To make a delicious coconut cream cheesecake, you will need the following ingredients:

1 sleeve of graham crackers
½ cup sweetened shredded coconut
¼ cup granulated sugar
½ cup unsalted butter, melted

3 (8 oz) packages of cream cheese, softened
1 cup granulated sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 large eggs, beaten
7 oz coconut milk (preferably canned)

Whipped cream
Toasted coconut flakes

Preheat your oven to 350°F (175°C).
In a food processor, combine the graham cracker crumbs, sweetened shredded coconut, and sugar. Pulse until well mixed.
Add the melted butter and pulse until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for about 15 minutes or until it turns golden brown. Remove from the oven and set aside.

Lower the oven temperature to 325°F (160°C).
In a stand mixer, beat the softened cream cheese until creamy, about 3-4 minutes.
Gradually add the sugar, mixing until smooth. Incorporate the cornstarch and salt, followed by the shredded coconut, vanilla extract, and coconut extract.
Add the beaten eggs one at a time, mixing until just combined.
Finally, pour in the coconut milk and mix until smooth.

Pour the cheesecake filling over the cooled crust in the springform pan.
Place the springform pan in a larger roasting pan and fill the roasting pan with water until it reaches halfway up the sides of the cheesecake pan. This creates a water bath, ensuring a moist bake and preventing cracks.
Bake for about 75 minutes or until the cheesecake is set but still slightly jiggly in the center.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 8 hours, preferably overnight.

Before serving, top the cheesecake with whipped cream and toasted coconut flakes if desired.
Slice and enjoy this creamy, coconut-infused delight!

Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling.
Don’t Overmix: Mix just until combined to avoid incorporating too much air, which can lead to cracks in the cheesecake.
Chill Properly: Allow the cheesecake to chill overnight for the best texture and flavor.
Experiment with Toppings: Feel free to add fresh fruit or a drizzle of chocolate for an extra touch.

Yes, you can use unsweetened shredded coconut, but it may result in a less sweet cheesecake. Adjust the sugar to taste.

When stored in an airtight container in the refrigerator, coconut cream cheesecake can last up to one week.

Yes, you can freeze the cheesecake for up to three months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.

Coconut cream cheesecake is a delightful twist on a classic dessert that brings a taste of the tropics to your table. With its creamy texture and rich coconut flavor, it’s sure to impress family and friends. Follow this recipe for a delicious treat that’s perfect for any occasion. Whether you’re a coconut lover or just looking to try something new, this cheesecake is a must-try!