Coconut Cream Cheesecake
Giving the traditional pie a spin making it into a creamy and delicious coconut flavored cheesecake.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350.
In bowl mix together your graham cracker crumbs, sugar and coconut and stir until combined.
Add in your butter and mix well again.
Press into a sprayed 9" spring-form pan and bake for about 15 minutes or until edges are slightly golden, remove from oven and let sit.
Lower your oven temp to 325.
In large bowl add your cream cheese and with hand mixer mix until smooth.
Add in your sugar, cornstarch, coconut, extracts and salt and mix until incorporated.
Slowly add in your egg, mixing well after each addition.
Lastly add in your coconut milk and blend together.
Pour into your spring-form pan, wrap your pan bottom in foil making sure it is covered well (this will help keep the water out) and place inside a roasting pan and fill halfway with water so its up the sides of your spring-form pan.
Bake for about 1 hour and 15 minutes or until center is slightly jiggly.
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Reviews from the Original Source
Best cheese cake ever
We followed this recipe including the water … It is ridiculously delicious. Fine dining good. But are the calories right??? 223,000 calories??? That’s over 18,000 per slice LOL. I do not want to get on a scale for a month LOL
We love this cheesecake recipe.
Superb!
I made this Cheese cake last Sunday for Easter and EVERYONE said it was to die for and I make all kinds of desserts including a variety of cheese cakes. I will definitely make this one again. Great recipe! THANKS!
This is now my husbands favorite cheesecake of all time! Made 2 already and it disappears faster than I can make it! Thank you for sharing this recipe.
I made this for my mom’s birthday upon her request for something coconut. My go to is always cheesecake so i tried this recipe. This is now by far my favorite cheesecake!!! It turned out perfectly, wasn’t too sweet and wasn’t overwhelmingly coconutty even with the extract. So good!!!
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