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Coconut Cheesecake

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A rich and creamy coconut cheesecake topped with a graham cracker crust, perfect for summer gatherings.

Ingredients

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  • 1 ½ cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, room temperature
  • ¾ cup granulated sugar
  • 1 cup coconut cream (well stirred)
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • ½ cup sweetened shredded coconut
  • 1 cup sour cream (optional)
  • 2 tablespoons granulated sugar (optional)
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. Mix the graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
  3. Beat the cream cheese in a large mixing bowl until smooth. Gradually add sugar until silky. Add coconut cream and vanilla, stirring until combined.
  4. Add the eggs one at a time, mixing slowly until just combined. Gently fold in shredded coconut.
  5. Pour the filling over the cooled crust. Place the pan in a larger roasting pan and add hot water until halfway up the sides of the springform pan. Bake for 55-65 minutes or until edges are set and center jiggles slightly.
  6. Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour. Then refrigerate uncovered for at least 4 hours or overnight.
  7. Mix optional sour cream topping ingredients until smooth and spread over the chilled cheesecake before serving.

Notes

This cheesecake pairs well with fresh fruit, chocolate sauce, or extra shredded coconut. Store leftovers in the refrigerator for up to a week or freeze for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/coconut-cheesecake-recipe/

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