Coconut Cream Cheesecake
Giving the traditional pie a spin making it into a creamy and delicious coconut flavored cheesecake.
Prep Time8 hrs
Cook Time1 hr 30 mins
Total Time9 hrs 30 mins
Servings: 12 slices
- 1 envelope graham crackers crushed
- 5 Tbs sugar
- 1/2 cup shredded sweetend coconut
- 6 Tbs butter
- 3 8 oz blocks cream cheese, softened
- 1 cup sugar
- 1 Tbs cornstarch
- 1/2 cup shredded sweetened coconut diced fine in food processor
- 1 tsp vanilla extract
- 1/2 tsp coconut extract optional
- 1/2 tsp salt
- 3 eggs beaten
- 7 oz coconut milk
- 1 tub whipped cream or homemade
- 1/2 cup toasted coconut
Preheat oven to 350.
In bowl mix together your graham cracker crumbs, sugar and coconut and stir until combined.
Add in your butter and mix well again.
Press into a sprayed 9" spring-form pan and bake for about 15 minutes or until edges are slightly golden, remove from oven and let sit.
Lower your oven temp to 325.
In large bowl add your cream cheese and with hand mixer mix until smooth.
Add in your sugar, cornstarch, coconut, extracts and salt and mix until incorporated.
Slowly add in your egg, mixing well after each addition.
Lastly add in your coconut milk and blend together.
Pour into your spring-form pan and place inside a roasting pan and fill halfway with water so its up the sides of your spring-for pan.
Bake for about 1 hour and 15 minutes or until center is slightly jiggly.
Remove from oven and let cool to room temperature before wrapping in tinfoil and chilling for 8 hours to overnight.
Once chilled spread whipped cream over top of cheesecake reserving some for piping if deisred.
Sprinkle with toasted coconut and serve.
Calories: 223kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 181mg | Potassium: 75mg | Fiber: 0g | Sugar: 23g | Vitamin A: 235IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg