coconut cheesecake

Rich and creamy coconut cheesecake has a decadent filling on top of a coconut and graham cracker crust.

Stir together graham cracker crumbs, coconut, and sugar with melted butter until well combined.


Press the crust into the bottom and up the sides of a springform pan. Bake for 8 minutes. Let cool.


Beat cream cheese until smooth. Add sugar; mix. Add coconut milk; mix until smooth.


Add eggs, one at a time. Mix each one well before adding the next. Scrape the sides of the bowl.


Add vanilla, coconut extract, flour, and salt. Stir in coconut.


Pour filling into the crust. Bake in a water bath for 65-70 minutes, until edges are set and the center still has a slight jiggle.


Turn off the oven and crack the door. Leave cheesecake in the oven for 1 hour. Move to a wire rack to finish cooling, then chill for 8 hours.


To serve, top with whipped cream or coconut whipped topping and toasted coconut flakes.


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