Description
A creamy and rich coconut cheesecake with a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 cup coconut cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add coconut cream, eggs, and vanilla. Mix until combined.
- Stir in shredded coconut.
- Pour the filling over the crust.
- Bake for 50-60 minutes or until set.
- Let cool and refrigerate for at least 4 hours before serving.
Notes
- For a stronger coconut flavor, use coconut extract.
- Top with fresh coconut or whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: coconut cheesecake, dessert, creamy cheesecake