Indulge in a heavenly blend of rich, velvety cream cheese and the tropical sweetness of coconut in this Coconut Cream Cheese Cake. A delicious twist on traditional cheesecake, this dessert combines the tanginess of cream cheese with the creamy richness of coconut for a truly decadent treat. With a buttery, crumbly crust and a smooth, coconut-infused filling, this cake will be the star of your next gathering. Perfect for coconut lovers and anyone looking for a dessert that’s both unique and utterly delicious!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup shredded coconut (unsweetened)
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk
- 1 ½ cups shredded coconut (sweetened or unsweetened, based on preference)
- ½ cup sour cream
- 1 tablespoon all-purpose flour (optional, for extra thickness)
For the Topping:
- ½ cup shredded coconut, toasted
- Whipped cream (optional, for serving)
Instructions:
- Prepare the crust:
Preheat your oven to 325°F (163°C). In a medium-sized bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until the ingredients are evenly distributed, and the crumbs are moist. Press the mixture into the bottom of a 9-inch springform pan to form a compact crust. Bake for 10 minutes, then remove from the oven and set aside to cool. - Prepare the filling:
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy. Add in the sugar and continue beating until fully combined and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Add the coconut ingredients:
Mix in the coconut milk, sour cream, shredded coconut, and flour (if using). Beat until the mixture is fully smooth and well combined. The consistency should be creamy and slightly thick. - Assemble the cake:
Pour the cream cheese mixture over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula to ensure an even layer. Tap the pan gently on the counter to release any air bubbles. - Bake the cake:
Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center still has a slight wobble. If the top starts to brown too much, loosely cover it with aluminum foil. Once done, remove from the oven and let cool to room temperature. - Chill the cake:
After the cake has cooled to room temperature, place it in the refrigerator and let it chill for at least 4 hours, or overnight for best results. - Prepare the topping:
While the cake is chilling, toast the shredded coconut. Place the coconut on a baking sheet and toast it in a 350°F (177°C) oven for 3-5 minutes, stirring occasionally until golden brown. Keep a close eye to avoid burning. - Serve:
Once the cheesecake is fully chilled, release it from the springform pan and transfer it to a serving platter. Sprinkle the toasted coconut over the top of the cheesecake for a beautiful and delicious finish. Optionally, serve with a dollop of whipped cream for extra richness.