Description
Indulge in a creamy and luscious Coconut Cheesecake that combines the rich flavors of coconut and cream cheese, all nestled on a buttery graham cracker crust. This dessert is perfect for coconut lovers seeking a tropical twist on classic cheesecake.
Ingredients
Scale
- 1 3/4 cups graham cracker crumbs 1/2 cup flaked unsweetened coconut
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Mix crust ingredients and press into a springform pan. Bake for 10 minutes. Let cool.
- Lower oven temp to 325°F (160°C).
- Beat cream cheese until smooth. Add sugar, then coconut milk, extracts, and eggs one at a time.
- Mix in flour, salt, and shredded coconut.
- Pour filling over crust and bake for 60–70 minutes.
- Cool in oven with door ajar for 1 hour, then refrigerate at least 4 hours or overnight.
- Top with whipped cream and coconut truffles if desired. Slice and serve.
Notes
For extra coconut flavor, toast the coconut before adding it to the crust or as a topping.