Coconut Cheesecake
Coconut Cheesecake is an ideal dessert for coconut enthusiasts, featuring a rich and creamy filling infused with coconut flavor and finished with a topping of toasted coconut.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 10 hours 15 minutes
Yield: 12 servings
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs, from 18 sheets
- 1/3 cup sugar
- 6 tbsp coconut oil, melted
Coconut Cheesecake Filling:
- 24 ounces cream cheese, softened
- 3 large eggs
- 1 cup sugar
- 14 ounces of sweetened condensed milk
- 1 tsp vanilla extract
- 3/4 cup whole milk
- 2 tbsp flour
- 1 cup sweetened shredded coconut
Instructions
Graham Cracker Crust:
- Begin by preheating your oven to 350 degrees. Next, wrap a 9-inch springform pan securely in a large piece of foil to safeguard it during the water bath process. Prepare a large pan of water to set the springform pan in while baking.
- In a mixing bowl, combine graham cracker crumbs, ⅓ cup of sugar, and 6 tablespoons of melted coconut oil.
- Press this mixture firmly into the bottom of the springform pan, ensuring it extends about 1 inch up the sides.
Coconut Cheesecake Filling:
- Using a stand mixer, whip together cream cheese and sugar on high speed until it becomes light and fluffy.
- Reduce the speed to medium and gradually add in the eggs, sweetened condensed milk, vanilla extract, milk, and flour until the mixture achieves a smooth consistency.
- Evenly spread the filling mixture onto the prepared crust, then sprinkle shredded coconut on top.
- Place the pan in the water bath and bake for approximately 1 hour.
- Once baked, turn off the oven and crack open the door slightly to allow the heat to dissipate slowly. Let the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven, discard the foil wrapping, and refrigerate it overnight before serving for best results.
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