Description
A rich and creamy coconut cheesecake with a buttery crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup coconut cream
- ½ cup sour cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, shredded coconut, and melted butter.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs, coconut cream, and sour cream. Mix well.
- Pour the filling over the crust.
- Bake for 50-60 minutes or until the center is set.
- Let it cool in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
- Use full-fat cream cheese for best results.
- Top with toasted coconut for extra flavor.
- Store in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Coconut Cheesecake, Dessert, Cheesecake