Baked Coconut Cheesecake
A creamy and rich cheesecake infused with tropical coconut flavors, baked to perfection.
Ingredients
- 1 cup graham cracker crumbs for the crust
- 0.5 cup unsweetened shredded coconut to mix into the crust
- 0.25 cup granulated sugar for the crust
- 0.5 cup unsalted butter melted for the crust
- 16 oz cream cheese softened at room temperature
- 0.5 cup sour cream for creaminess
- 0.5 cup granulated sugar for the filling
- 1 teaspoon vanilla extract for flavor
- 3 large eggs at room temperature
- 0.5 cup unsweetened coconut milk for added coconut flavor
- 0.5 cup toasted coconut flakes for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sour cream, sugar, vanilla extract, and coconut milk to the cream cheese, mixing until fully incorporated.
- Add eggs one at a time, mixing on low speed just until combined after each addition.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for about 45 minutes, or until the center is set but slightly jiggly.
- Remove from the oven and let it cool in the pan for at least 10 minutes before transferring to the refrigerator.
- Chill for at least 4 hours or overnight before serving. Top with toasted coconut flakes before slicing.
Notes
For best results, allow the cheesecake to set overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days.