Coconut Cream Cheesecake Copycat
Indulge in the tropical decadence of this Coconut Cream Cheesecake Copycat, a dessert that combines velvety cream cheese, rich coconut cream, and a buttery graham cracker crust for a flavor experience that rivals any bakery treat. Each luscious bite is infused with the subtle sweetness of shredded coconut and topped with a cloud of freshly whipped cream, finished with a sprinkle of toasted coconut flakes for an irresistible crunch. Perfectly baked to a soft, creamy consistency and chilled to perfection, this cheesecake boasts a smooth, crack-free finish thanks to a gradual cooling process. Whether you're hosting a special occasion or simply treating yourself, this show-stopping dessert delivers indulgence in every slice. Keywords: coconut cream cheesecake, coconut cheesecake recipe, tropical cheesecake dessert, creamy cheesecake, toasted coconut dessert.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 0.75 cups Coconut cream (not coconut milk)
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 0.5 cups Shredded sweetened coconut
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cups Toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and place a rack in the center of the oven.
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the coconut cream and vanilla extract to the cream cheese mixture and beat until combined.
Add the eggs one at a time, beating on low speed after each addition to avoid overmixing.
Fold in the shredded sweetened coconut gently with a spatula until evenly distributed.
Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula.
Place the pan on a baking sheet and bake in the preheated oven for 65-75 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving.
To prepare the whipped cream topping, beat the heavy whipping cream and powdered sugar together in a large bowl until soft peaks form.
Spread or pipe the whipped cream over the chilled cheesecake. Garnish with toasted coconut flakes if desired.
Slice and serve chilled. Enjoy your Coconut Cream Cheesecake Copycat!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 30.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
