Coconut Cheesecake Recipe

Name: Coconut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups flaked coconut, divided; 20 chocolate wafer cookies; 1 cup finely chopped pecans; 2 tablespoons granulated sugar; 1/4 cup butter or 1/4 cup margarine, melted; 3 (8 ounce) packages cream cheese, softened; 3 large eggs; 2 tablespoons all-purpose flour; 1 (15 ounce) can cream of coconut; whipped cream (to garnish)

Servings: persons

1 1/3 cups flaked coconut, divided
20 chocolate wafer cookies
1 cup finely chopped pecans
2 tablespoons granulated sugar
1/4 cup butter or 1/4 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
3 large eggs
2 tablespoons all-purpose flour
1 (15 ounce) can cream of coconut
whipped cream (to garnish)

1
Preheat oven to 400u00b0F.
2
To toast coconut, spread on baking sheet. Bake 4 to 6 minutes or until lightly golden brown, stirring frequently. Remove coconut from baking sheet and cool; set aside. Place cookies in food processor or blender container; process with on/off pulses until finely crushed.
3
Combine cookie crumbs, pecans and sugar in a small bowl; stir in melted butter.
4
Press firmly onto bottom of 9-inch springform pan.
5
Beat cream cheese with electric mixer at high speed until fluffy.
6
Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once.
7
Gradually beat in cream of coconut.
8
Stir in 3/4 cup of the toasted coconut with a wooden spoon. Pour over crust.
9
Bake for 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft).
10
Carefully loosen cheesecake from edge of pan with spatula. Cool on wire rack; refrigerate until firm. Remove side of pan. Spoon whipped cream into pastry bag fitted with star decorating tip.
11
Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream boarder.

3526

kcal

Calories

228

Fat

322

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 cups flaked coconut, divided, 20 chocolate wafer cookies, 1 cup finely chopped pecans, 2 tablespoons granulated sugar, and more.

Yes, Coconut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cheesecake

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