Description
A rich and creamy classic cheesecake with a tropical coconut twist, featuring a buttery graham cracker crust and toasted coconut topping for a delightful crunch.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup coconut cream
1/2 cup shredded sweetened coconut, plus extra for topping
2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, beating well to combine.
- Add the eggs one at a time, mixing on low speed just until combined after each addition.
- Blend in sour cream, coconut cream, shredded coconut, and flour until smooth and fully incorporated.
- Pour the filling over the crust in the springform pan and smooth the top with a spatula.
- Bake for 55-65 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best texture and flavor.
- Before serving, sprinkle toasted shredded coconut over the top for added crunch and flavor.
Notes
For an adult twist, add a splash of rum or coconut rum to the filling.
Substitute crushed macadamia nuts in the crust for a texture variation.
Use Greek yogurt instead of sour cream for a lighter option.
Top with fresh pineapple or mango slices to enhance the tropical feel.
To toast shredded coconut, spread evenly on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring occasionally.
Store covered in the refrigerator for up to 4-5 days; best served chilled.
Freeze wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.
Let cheesecake come to room temperature for 15-20 minutes before slicing to enhance flavor and creaminess.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
