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Coconut Cream Cheesecake

Coconut Cream Cheesecake. The ultimate indulgence for coconut lovers with toasted coconut in the crust & in the cheesecake batter for full coconut flavour!

Coconut Cream Cheesecake

Coconut Cream Cheesecake

I’d planned to develop a recipe for Coconut Cream Cheesecake for a quite a while now but never got around to it until this week. The inspiration, or maybe just the reminder, came from our server at Merchant Tavern last week, which I wrote about earlier.

It was a visit that also inspired our newest chicken wing recipe: Southern Fried Wings with Chipotle Aioli and Honey Drizzle.

At the end of the meal she was describing the dessert specials when she inadvertently went off on a tangent. She described the incredible dessert she had the evening before at a different restaurant, which she didn’t mention by name.

The dessert, by coincidence, was Coconut Cream Cheesecake. I said to Spouse, “I’ve been meaning to try something like that. We should do it next week.”

The discussion then ensued on how to infuse the most coconut flavour into a cheesecake and keeping it as creamy as possible. We both agreed that toasted dried coconut would be best because the toasting brings out more flavour.

That idea had worked well in our recent recipe for Toasted Coconut Tea Biscuits. A little pure coconut extract would surely help too, we thought.

Coconut Cream Cheesecake

Coconut Cream Cheesecake

Finalizing the coconut flavour.

Finally we discussed how to incorporate coconut milk into the recipe. I was a little worried that the coconut milk would affect the creaminess of the final baked cheesecake.

Especially if I substituted it for all of the whipping cream that I normally add in cheesecake recipes.

So, I settled on a blend of coconut milk and whipping cream as a balance, favouring the coconut milk to make up most of the blend. It worked very well indeed.

Desiccated coconut in white ceramic bowl.

Fine cut dried (desiccated) unsweetened coconut is the type to use in this recipe.

Although, I did notice that the coconut milk did make the cheesecake require a longer baking time. Not to worry though; even though it was in the oven at a low temp for 90 minutes.

As you can see from the slice of cheesecake in the photo above it was still incredibly creamy and smooth.

Coconut Cream Cheesecake just out of the oven.

Coconut Cream Cheesecake just out of the oven.

I also worried about the texture of the coconut affecting the creaminess of the cheesecake. But since we used fine cut, this did not turn out to be a problem at all.

It was almost as smooth and creamy as our now famous Old Fashioned Coconut Cream Pie, which is one of the most popular recipes out of the over 1700 to be found here. I expect this recipe might just give that top hit a run for its money.

Trust me, this is one recipe all coconut dessert lovers just have to try.

Coconut Cream Cheesecake

Coconut Cream Cheesecake

Want even more cheesecake ideas?

Be sure to check out this collection of Rock Recipes Most Popular Cheesecake related recipes.

Rock Recipes Top Ten Cheesecakes

Rock Recipes Top Ten Cheesecakes

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Coconut Cream Cheesecake

Coconut Cream Cheesecake

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Coconut Cream Cheesecake
Yield: 12 to 16 servings

Coconut Cream Cheesecake

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes

Coconut Cream Cheesecake - the ultimate indulgence for coconut lovers with toasted coconut in the crust & in the cheesecake batter for full coconut flavour!

Ingredients

For the cookie crumb crust

  • 1⅓ cups graham cracker crumbs
  • 1/4 cup toasted coconut
  • 3 tbsp sugar
  • ⅓ cup melted butter

For the cheesecake batter

  • 3 eight ounce packages ounces cream cheese, (3 cups)
  • 1 cup sugar
  • 3 eggs
  • 1  tsp vanilla extract
  • 1 tsp coconut extract, (optional)
  • 1/4 cup whipping cream
  • 3/4 cup coconut milk, (not cream of coconut)
  • 1/2 cup toasted coconut

Coconut Whipped Cream (to garnish)

  • 3/4 cup whipping cream
  • 1/4 tsp coconut extract, ( or vanilla extract)
  • 1 1/2 Tbsp icing sugar, (powdered sugar)

Instructions

  1. First toast 1 cup fine dried (desiccated) coconut. See note.
  2. When the coconut is toasted reduce the heat to 300 degrees to keep it preheated for the cheesecake.

To prepare the cookie crumb crust

  1. In a small bowl combine the graham cracker crumbs, 1/4 cup of the toasted coconut) sugar and melted butter.
  2. Press the crumb mixture into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan. No need to grease the pan at all if you are using parchment paper.
  3. Wrap the outside of the springform pan with a double or triple layer of aluminum foil. This performs 2 functions: buffering the direct heat to the pan so that the cheesecake bakes more evenly and secondly, it will catch any butter from the crust that may leak out while baking and hit the bottom of your oven. Preventing a smoky kitchen is always good!

To prepare the cheesecake batter

  1. Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Beat in the coconut extract & vanilla extract.
  4. Blend together the coconut milk and the 1/4 cup whipping cream and add it to the cheesecake batter, blending well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter.
  5. Finally stir in the 1/2 cup toasted coconut.
  6. Pour the cheesecake batter over the prepared base and bake at 300 degrees F for about 90 minutes. (Oven temperatures will vary slightly. Mine takes the full 90 minutes.
  7. Don't be an compulsive oven door opener! Don't open it at all in the first hour.
  8. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
  9. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled.

For the Coconut Whipped Cream

  1. Whip together the whipping cream, coconut extract and icing sugar until firm peaks form.
  2. Use the cream to garnish the edges of the cheesecake and sprinkle on the remaining toasted coconut.

Notes

To toast the coconut, preheat oven to 325 degrees F and sprinkle the coconut evenly in the bottom of a 8 or 9 inch baking pan. Bake for about 5 minutes or until lightly golden brown. Give the coconut a toss at least once to make sure that it browns evenly. Watch it closely. Dried coconut does still contain coconut oil and it can burn quickly once it's toasted.

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Rachel Hanlon

Thursday 23rd of December 2021

So.. I have a question for ya.. I just made this cheesecake and it turned out PERFECT. However, the topping, I'm having an issue with.. it says in your ingredients "whipping cream" which is heavy whipping cream, not "whipped cream" right?? I had a bad feeling about doing whipping cream, because..what would hold it together and make it fluffy? No gelatin? I tried it and the result was just what I thought.. it's liquid. So what am I supposed to use? Thanks!!

Eva

Saturday 9th of October 2021

Hello is this possible to make as mini cheesecakes ? If yes for how long do you bake it?

Kate Miller

Sunday 21st of February 2021

This is so bizarre. I do believe I was your server at the Merchant. I was just now perusing coconut cheesecake recipes and noticed right away that you mentioned the tavern. I remember talking to a guest about ghat coconut dessrtvI had the night before. This tickled me. 4cyears later....

Gordon Parsons

Wednesday 30th of December 2020

A couple of things I've learned about cheesecake is that if you wrap your pan underneath and up the sides with heavy foil, sit it on a deep cookie sheet (like jelly roll sheet)and pour water around it to add extra moisture to the oven during baking. This helps ensure your cake is always moist every time. Also, to avoid any cracking, when the time is up, turn off the heat, open the door by about 6 to 8 inches and let the cake cool in the oven for at least an hour, or 2 if you have time, and this allows the cake to cool at a much slower rate and eliminates any chance of cracks in your cheesecake.

Angie

Thursday 26th of November 2020

Turned out just right for Thanksgiving thank you for all the work and talent you put into the recipe and sharing it!

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