Pumpkin Coconut Cream Cheesecake
Indulge in the rich and creamy decadence of Pumpkin Coconut Cream Cheesecake—a dessert that combines the cozy warmth of fall spices with a tropical twist. This luscious cheesecake is built on a buttery graham cracker crust, layered with a silky filling made from pumpkin puree and velvety coconut cream, and delicately spiced with cinnamon, nutmeg, and ginger. Baked to perfection and chilled for the ultimate creamy texture, it’s a show-stopping dessert ideal for holiday dinners or special occasions. Top it with whipped cream or toasted coconut flakes for added flair and flavor. With its blend of bold flavors and a melt-in-your-mouth finish, this cheesecake is sure to become an unforgettable treat for your dessert table!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Canned pumpkin puree
- 0.5 cups Coconut cream
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 3 large Eggs
- Optional whipped cream or toasted coconut flakes for garnish
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Make sure it's even. Set aside.
In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
Add the pumpkin puree, coconut cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger to the bowl. Beat until fully combined, scraping down the sides as needed.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake filling over the prepared crust in the springform pan and spread it evenly.
Place the springform pan on a baking sheet and bake the cheesecake in the preheated oven for 60-65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Before serving, optionally garnish with whipped cream or toasted coconut flakes for an extra touch of flavor and texture.
Slice and serve your Pumpkin Coconut Cream Cheesecake. Enjoy!
Nutrition Facts
Calories |
4343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.1 g | 339% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1199 mg | 400% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 446.2 g | 162% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 335.1 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 715 mg | 55% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1159 mg | 25% | |
*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.
