Pumpkin Coconut Cheesecake
Indulge in the creamy decadence of Pumpkin Coconut Cheesecake—a luscious dessert that effortlessly combines the warmth of fall spices with the tropical richness of coconut. This autumn-inspired cheesecake starts with a buttery graham cracker crust, topped with a silky layer of cream cheese blended with pure pumpkin purée, a splash of full-fat coconut milk, and aromatic spices like cinnamon, nutmeg, and ginger. Baked to perfection with a slightly jiggly center, it chills into a velvety texture that’s irresistibly smooth. For an optional finishing touch, sprinkle toasted shredded coconut and dollop with whipped cream to add texture and visual appeal. Perfect for festive gatherings or intimate dinners, this show-stopping dessert is a unique twist on classic pumpkin cheesecake that will leave your guests swooning.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 0.25 cup brown sugar, packed
- 1 cup pure pumpkin puree
- 0.25 cup full-fat coconut milk
- 3 large eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 2 teaspoons pure vanilla extract
- 0.5 cup sweetened shredded coconut (optional, for topping)
- 1 cup whipped cream (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan, forming an even crust. Bake for 10 minutes. Remove from the oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the granulated sugar, brown sugar, and pumpkin puree to the cream cheese. Beat until fully combined and smooth.
Mix in the coconut milk, eggs (one at a time), cinnamon, nutmeg, ginger, and vanilla extract. Beat on low speed until everything is incorporated and the batter is smooth. Do not overmix.
Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best texture.
Optional: Toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant, about 3-4 minutes. Let cool completely.
Before serving, sprinkle the toasted coconut over the top of the cheesecake and garnish with whipped cream, if desired.
Release the springform pan sides, slice, and serve chilled.
Nutrition Facts
Calories |
4778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.3 g | 391% | |
| Saturated Fat | 181.7 g | 908% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1311 mg | 437% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 469.5 g | 171% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 352.7 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 813 mg | 63% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1887 mg | 40% | |
*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.
