Coconut Cheesecake

Total Time Prep: 40 mins. Bake: 1-1/2 hours. + chilling
Yield 12 servings
Test Kitchen Approved
Coconut lovers, rejoice! This Test Kitchen-approved recipe for coconut cheesecake is packed with tropical flair thanks to the use of coconut milk, coconut extract and shredded coconut. Top it with toasted coconut and whipped cream and youʻll end up with dessert that works well for everything from work potlucks to family gatherings.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sweetened shredded coconut, finely chopped
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 3 blocks (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 cup coconut milk, chilled
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3/4 cup sweetened shredded coconut, finely chopped
  • TOPPING:
  • 3/4 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sweetened shredded coconut, toasted

Directions

  1. Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
  2. In a large bowl, combine graham crackers, coconut, sugar and melted butter. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
  3. Increase oven temperature to 400°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in coconut milk, coconut extract and vanilla extract until smooth and fluffy, 1-2 minutes. Lightly beat in chopped coconut. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake 15 minutes. Decrease oven temperature to 300°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, refrigerate overnight, covering when completely cooled.
  5. Loosen sides from pan with a knife. Remove rim from pan.
  6. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Pipe or decorate top with whipped cream and toasted shredded coconut. Slice and serve.

Nutrition Facts

1 slice: 558 calories, 40g fat (25g saturated fat), 136mg cholesterol, 353mg sodium, 44g carbohydrate (34g sugars, 1g fiber), 7g protein.

Coconut lovers, rejoice! We’ve taken this classic dessert to the next level by incorporating coconut into every layer—the crust, filling and topping. Our coconut cheesecake recipe pulls out all the stops with ingredients, using coconut milk, coconut extract, shredded coconut and toasted coconut. —Taste Recipes Test Kitchen
Recipe Creator

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