Description
This decadent Coconut Cream Pie Cheesecake combines the best of both worlds: a creamy, dreamy cheesecake and the tropical flavors of coconut cream pie. It features a buttery graham cracker crust, a rich cheesecake filling infused with coconut, and a luscious coconut cream topping.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/2 cup canned coconut cream (from the top of the can, refrigerated)
- 1/4 cup unsweetened shredded coconut, toasted
- 1 teaspoon vanilla extract
- 4 large eggs
- For the Coconut Cream Topping:
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Shredded coconut for garnish (optional)
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Beat in the coconut cream, toasted coconut, and vanilla extract.
- Add the eggs one at a time, mixing until just combined after each addition. Do not overmix.
- Pour the cheesecake filling over the cooled crust.
- Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight.
- Make the Coconut Cream Topping: Scoop out the thick coconut cream from the top of the refrigerated can of coconut milk (reserve the watery liquid for another use).
- In a medium bowl, beat the coconut cream with powdered sugar and vanilla extract until light and fluffy.
- Spread the coconut cream topping over the chilled cheesecake. Garnish with shredded coconut, if desired.
- Slice and serve.
Notes
- For best results, use full-fat canned coconut milk for the topping. Refrigerating it overnight allows the cream to separate.
- Toasting the shredded coconut for the filling adds a deeper flavor.
- Make sure your cream cheese is completely softened for a smooth filling.
- A water bath is not required for this recipe, but it can help prevent cracks if desired.
- Prep Time: PT30M
- Cook Time: PT1H
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 35g
- Protein: 6g