This past weekend I needed a dessert recipe for a family Father’s Day picnic. I browsed through my collection of Pinterest recipe pins and decided on this Coconut Cheesecake. It crossed my mind that maybe not everyone would enjoy a coconut cheesecake since not everyone likes coconut flavors. I forged on anyway basically because of my own selfish desires to taste this delicious looking treat.
I feared for no reason since this bugger was devoured completely! I didn’t even get any pictures of the sliced cheesecake, it was that good. It had a velvety smooth texture with just the right amount of coconut flavor. The original recipe did not call for toasting the coconut on top but I opted to toast if for more flavor and some crunch.
Overall this cheesecake recipe was fairly simple. I only had a slight issue finding the Cream Of Coconut but finally found it in the drink aisle at my local Giant Eagle. Be sure to mix that stuff up too cause the can I bought was separated and I didn’t realize it at first since I never used it before.
In short, this coconut cheesecake recipe is a definite keeper. If I had three thumbs, I’d give it all three. It is superb and obviously a crowd pleaser!
adapted from Will Cook For Smiles
1 and 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1 and 1/2 tablespoon minced sweetened coconut
5 tablespoons melted butter
1 teaspoon vanilla extract
1. Preheat oven to 350°. Wrap the bottom of your springform pan with two layers of foil and spray the inside with non-stick cooking spray. Set aside.
2. In a small mixing bowl, whisk together the crumbs, brown sugar and minced coconut. Pour in the melted butter and vanilla and mix until crumbs are all moistened. Dump into pan and press together in an even layer with the bottom of a drinking glass.
3. Place on a cookie tray and bake for 10 minutes. Remove from oven and let cool while you prepare the filling.
(3) 8oz cream cheese, room temp
1/2 cup of sugar
1 teaspoon vanilla extract
2 tablespoons sour cream
3/4 cup of Cream of Coconut
1 and 1/2 tablespoons corn starch
3 tablespoons minced sweetened coconut
1. After baking the crust, lower oven temp to 325°. In your electric mixer, beat cream cheese til smooth. Gradually add sugar until smooth, scraping sides a few times between.
2. Add vanilla, sour cream and Cream of Coconut. Mix until combined, scraping sides once between. Add eggs, beating in between each.
3. Add cornstarch and coconut, mix well. Pour cheesecake filling into cooled crust. Place in water bath and bake for 40 minutes.
1 and 1/2 cups sweetened coconut, toasted if preferred
3 tablespoons Cream of Coconut
1. While cheesecake is baking, spread coconut into an even layer on a baking pan and place on top shelf in oven. Bake 10 – 15 minutes, stirring often, until desired toasted look is achieved. Remove and while warm, transfer to a mixing bowl with the Cream of Coconut. Mix well and set aside to cool.
2. When cheesecake is done baking, evenly sprinkle toasted coconut on top of cheesecake while still in pan. Turn off oven and crack the door. Leave in cooling oven for at least one more hour.
3. Remove from the oven and let rest on your counter until at room temp. This one did not require running a knife around the edge, it easily came away from the pan sides. Carefully remove outer ring and place in refrigerator overnight.