coconut
cheesecake
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Rich and creamy coconut cheesecake has a decadent filling on top of a coconut and graham cracker crust.
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Stir together graham cracker crumbs, coconut, and sugar with melted butter until well combined.
1
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Press the crust into the bottom and up the sides of a springform pan. Bake for 8 minutes. Let cool.
2
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Beat cream cheese until smooth. Add sugar; mix. Add coconut milk; mix until smooth.
3
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Add eggs, one at a time. Mix each one well before adding the next. Scrape the sides of the bowl.
4
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Add vanilla, coconut extract, flour, and salt. Stir in coconut.
5
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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.
6
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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.
7
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To serve, top with whipped cream or coconut whipped topping and toasted coconut flakes.
8
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