Coconut Cheesecake Recipe
A tropical cheesecake gets its robust flavor from cream of coconut and shredded coconut.
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Instructions
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Preheat the oven to 325 F.
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Toast 2 cups of sweetened shredded coconut; set aside 1/2 cup for garnish.
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Wrap the exterior of a 9-inch springform pan with foil.
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Combine graham cracker crumbs, 1 1/2 cups toasted coconut, sugar, and butter in a bowl.
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Press the mixture into the bottom and up the sides of the prepared pan, then chill.
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Beat cream cheese and sugar until blended. Add eggs one at a time, then the egg yolk, beating after each addition. Mix in cream of coconut and shredded coconut until combined.
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Pour the filling into the chilled crust. Bake for approximately 1 hour 25 minutes until puffed and golden.
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Cool the cheesecake on a wire rack, then refrigerate until thoroughly chilled.
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Garnish with the reserved 1/2 cup toasted coconut before serving.