Description
This Tropical Coconut Cheesecake is a creamy, island-inspired dessert featuring a buttery graham cracker crust, rich coconut filling, and smooth, tangy sweetness — perfect for special occasions or anytime you crave a tropical treat.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup shredded coconut (unsweetened)
- ¼ cup sugar
- ½ cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 ¼ cups sugar
- 1 cup sour cream
- ½ cup coconut milk (full-fat)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 3 large eggs
- ½ cup shredded coconut (sweetened)
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press mixture firmly into the base of a greased 9-inch springform pan and bake for 10 minutes. Set aside to cool.
- In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy.
- Add sour cream, coconut milk, vanilla extract, and coconut extract. Mix until well combined.
- Beat in eggs one at a time, mixing well after each addition, then gently fold in shredded coconut.
- Pour filling over the cooled crust and smooth the top with a spatula.
- Bake for 55–65 minutes, or until edges are set and center slightly jiggles.
- Turn off oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracking.
- Refrigerate for at least 4 hours, or overnight, before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg