Coconut Cheesecake
With a coconut graham cracker crust and rich and creamy filling, this coconut cheesecake is the ideal cheesecake for anyone who loves coconut.
Servings 12
Ingredients
For the crust:
- 1 ¾ cups graham cracker crumbs
- ½ cup flaked unsweetened coconut
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
For the filling:
- 32 ounces cream cheese room temperature (4 8-ounce packages)
- 1 cup granulated sugar
- ⅔ cup unsweetened full-fat coconut milk I like the Thai Kitchen brand
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 3 tablespoons all-purpose flour
- Pinch of salt
- 1 cup flaked unsweetened coconut pulsed several times in a food processor
For serving:
- Homemade whipped cream or coconut whipped topping
- Toasted coconut
Instructions
- Preheat the oven to 350°F.
- Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional (see recipe notes below for more info on this process). Lightly spray the springform pan with nonstick cooking spray. Set aside.
- In a bowl, stir together the graham cracker crumbs, flaked coconut, and granulated sugar. Add the melted butter and stir to combine, making sure all of the graham cracker crumbs are moistened.
- Press the crust mixture into the bottom and ½-inch up the sides of the prepared springform pan. Bake for 8 minutes. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add in the coconut milk and mix until incorporated. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add in vanilla, coconut extract, flour and salt and beat until fully incorporated and smooth. Stir in the coconut. Pour batter into the prepared crust.
- Place the springform pan into a roasting pan and pour boiling water into the roasting pan until it is halfway up the side of the springform pan. Bake for 65-70 minutes, until the edges appear to be set, but the center still has a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
Notes
Don’t be intimidated by the water bath process. I have a post that walks you through baking a cheesecake in a water bath. You can skip the foil and oven bag for the water bath by placing your 9-inch springform pan into a 10-inch cake pan. Set this entire thing into the roasting pan, then add the boiling water into the roasting pan, outside of the 10-inch pan. This will still let the water bath do its job without the danger of any leaks.
You may want to check the cheesecake around 40-45 minutes. If the top is getting golden at this point and you don’t want it to brown any more, very loosely tent a piece of foil over the top of the pan. Make sure it is tented so the foil doesn’t stick to the top of the cheesecake. This will prevent further browning while the cheesecake finishes baking.