Description
An easy coconut cheesecake recipe that combines creamy texture with coconut flavor.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup sugar
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup coconut cream
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Pour in coconut cream, and mix until smooth.
- Pour the cheesecake filling into the prepared crust.
- Bake for 50-60 minutes until the center is set.
- Remove from oven and let cool completely before refrigerating for at least 4 hours.
Notes
- For a stronger coconut flavor, use coconut extract.
- Top with whipped cream and toasted coconut for presentation.
- Consider adding a layer of fruit on top for extra flavor.
- 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: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: easy coconut cheesecake recipe