Coconut Cheesecake

Yield:
12 servings
Level:
Easy
Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 3 cups sweetened shredded coconut, toasted
  • 1 tablespoon fresh squeezed lemon juice
  • 2 pounds cream cheese, room temperature
  • 4 large eggs
  • 3/4 cup sugar
  • 1/3 cup unsalted butter melted
  • 1 15 ounce can cream of coconut (such as Coco Lopez)
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • Juice of 1 lemon
Directions

Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with

2 3/4inchhigh sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.

Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.

Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.


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    Wow! This was actually the first time I ever made a cheesecake and it was a hit! I baked it for a company pot luck and it was gone before I could save a piece for my daughter :-) It came out perfectly! I did have to use YouTube to see what it should look like when it was finished baking because I had never done it before, but it was great! I can't rave enough about it! Oh, I did not add the lemon at all, not a flavor I like to mix with anything. And as far as crust, it didn't make it up the sides but still was perfect.
    Amazing, amazing, amazing. This cake was so good I don't even mind that it made too much crust (crust was a little too thick, maybe better in a larger pan) and there was too much batter (had to cook it separately, also, better for a larger pan). The only thing I did differently was use pure coconut extract instead of vanilla. This cake was devoured and everybody raved about it. Easy to make. Will definitely make again.
    Drop dead delicious! Easy to make..did use a ready made graham cracker crust to make it even easier....received rave reviews!
    I was invited to a barbeque and I wanted to bring something different so I tried this recipe and made it exactly as instructed. Having never made it before I didn't know what the reaction would be, but when it came time to serve the desserts, this cheesecake was literally gone in minutes. Luckily, I was able to get a sliver of it before it was gone and I would definitely make it again.
    I have to laugh and share this with you because if I had to duplicate what I did to this recipe, I don't think I could...I started out making it, not realizing that I only had 1lb of cream cheese not two. So I had already made the crust, based on 2 lbs of batter when I realized it. No problem, I thought, I'll just cut it in half and so what if I have a little left over crust. I proceed and during the prep of the rest of it, kept getting distracted and started following the recipe as if it were for the 2 lbs of cream cheese. To make a long story short, I halved some of the ingredients and used all of others..What I ended up with was absoulutely delicious. Because I used the whole can of cream of coconut and the full amount of heavy cream, I got more like a creamy custard than a cheese cake!. I used all the vanilla, half the lemon juice, 3/4 of the sugar and I don't even know what else. In any case, it was sooo good. I am not here to recommend anybody doing what I did, I'm just grateful that i didn't end up feeding my garbage disposal..something I'm all too familiar with when it comes to baking. Oh yeah, I also burnt the coconut when I was toasting it so i picked out what was usable and used untoasted for the rest!!! What a joke..I think I will stick to cooking as I really can cook,,just cant bake..I'll leave that for the experts...!!!
    I used Splenda instead of sugar and lowfat cream cheese. Added 3 teaspoons of vanilla and it came out awesome!
    This cheesecake is the best I've ever had.You can make this your own with very simple changes. I added pineapple chunks and rum flavoring instead of vanilla. I had no cracks in the recipe.
    Only regret is not finding this recipe sooner!
    I made this cheesecake for a family gathering over the weekend. I wanted a change from the basic cheescake that we normally eat...
     This turned out GREAT... I made just a few variations...I used 2 cups of cocnut instead of three AND I added a 1/2 teaspoon of coconut flavor, in addition to the vanilla...It seemed like it needed something and this gave it the BANG that I was looking for! Enjoy!
    This was delicious and enjoyed by all. I used lime juice instead of lemon. Limes seem to pair better with coconut to me. There was a lot more batter than would fit in the correct-sized pan, which surprised me.
    I did expect more of a bang of flavor, but I think that my coconut lost it's flavor with the toasting. Everyone except me loved it.
    The goodness of cheesecake and the power of coconut!
    The cheesecake was a little too coconuty. The coconut flakes should be reduced to 1/2 the amount or so. It had a slight sweetness to it. Ummm if you haven't baked a cheesecake in awhile, here's an advice cheesecake are giggly until they cool down. Don't make the same mistake I did and overbake it. Add some fruits for decoration and give the cake some extra flavor.
    I love cheesecake and I also love coconut, I had never tried them together, all I can say is WOW, it is a keeper. Thanks for sharing such wonderful recipes.
    I loved this recipe the first time I tried it. The blend of cream cheese and coconut is awesome. This is also a very "showy" dessert perfect for company with a strong cup of coffee to accomany it.
    Fantastic! My family and coworkers loved it. I substituted coconut rum for the vanilla and it turned out great!
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