Description
This coconut cheesecake is rich and creamy with a tropical flavor.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup coconut milk
- 1 cup shredded coconut
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add coconut milk, shredded coconut, eggs, and vanilla extract. Mix well.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 60 minutes or until set.
- Cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Serve with whipped cream and toasted coconut on top.
- Can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: coconut cheesecake, tropical dessert, creamy cheesecake