Pumpkin Coconut Cheesecake Recipe

Name: Pumpkin Coconut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups graham cracker crumbs; 1 1/2 cups toasted coconut; 1/4 cup sugar; 1/2 cup butter, melted; Filling; 4 eggs; 1 cup pumpkin puree; 1/2 cup brown sugar, packed; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/2 teaspoon salt; 2 (8 ounce) packages cream cheese, room temp; 1/2 cup sugar; 1/2 cup whipping cream; 1 teaspoon vanilla

Servings: persons

Crust
2 cups graham cracker crumbs
1 1/2 cups toasted coconut
1/4 cup sugar
1/2 cup butter, melted
Filling
4 eggs
1 cup pumpkin puree
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, room temp
1/2 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla

1
Crust: Preheat oven to 325u00b0F
2
Lightly grease bottom of a 10in springform pan.
3
In a bowl, stir crumbs with 1 cup coconut, sugar and butter until evenly moist.
4
Press over bottom and partway up sides of pan.
5
Bake in oven until edges are golden, about 10 mins, cool.
6
Filling: Meanwhile, whisk eggs in a large bowl.
7
Whisk in pumpkin, brown sugar and seasonings.
8
Cut cheese into cubes and place in a large bowl.
9
Using an electric mixer, beat in sugar, then cream, scraping side of bowl as needed until well mixed.
10
Pour over warm crust.
11
Bake in oven until filling is almost set, 55-60 minutes.
12
Run a knife around edges to loosen crust and prevent cracking.
13
Cool to room temp, then chill in fridge at least 4 hrs or overnight.
14
Remove from pan and sprinkle with remaining 1/2 cup of toasted coconut.

1072

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: Crust, 2 cups graham cracker crumbs, 1 1/2 cups toasted coconut, 1/4 cup sugar, and more.

Yes, Pumpkin 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.

Pumpkin Coconut Cheesecake

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