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Lawrence D. Smith

Creamy Coconut Cheesecake

A rich coconut cheesecake featuring a buttery graham cracker and coconut crust, a smooth coconut-infused cream cheese filling, and optional whipped topping and toasted coconut for serving.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 hours
Total Time 11 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Graham Cracker Crust
  • 1¾ cups graham cracker crumbs
  • ½ cup flaked unsweetened coconut
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted
For the Coconut Cheesecake Filling
  • 32 ounces cream cheese at room temperature (4 × 8-ounce packages)
  • 1 cup granulated sugar
  • ⅔ cup unsweetened full-fat coconut milk Thai Kitchen brand recommended in the source
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 1 cup flaked unsweetened coconut pulsed several times in a food processor
For Serving
  • Homemade whipped cream or coconut whipped topping
  • Toasted coconut

Equipment

  • 9-inch springform pan
  • 10-inch cake pan (optional, for the alternative water bath method)
  • Roasting pan
  • Heavy-duty aluminum foil
  • Oven bag (optional)
  • Stand mixer fitted with a paddle attachment
  • Mixing bowl
  • Spatula or mixing spoon
  • Measuring cups and spoons
  • Food processor
  • Cooling rack
  • Nonstick cooking spray
  • Cake server

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F (175°C).
  2. Prepare the Springform Pan: Tightly wrap a 9-inch springform pan in heavy-duty aluminum foil to help prevent leaks during the water bath. If preferred, place the foil-wrapped pan inside an oven bag for additional protection.
    Lightly coat the inside of the springform pan with nonstick cooking spray, then set aside.
  3. Combine the Crust Ingredients: In a mixing bowl, stir together the graham cracker crumbs, flaked unsweetened coconut, and granulated sugar. Add the melted butter and stir until all of the crumbs are evenly moistened.
  4. Form the Crust: Press the crust mixture firmly into the bottom of the prepared springform pan and about ½ inch up the sides.
  5. Pre-Bake the Crust: Bake the crust for 8 minutes. Remove it from the oven and set it aside to cool.
  6. Beat the Cream Cheese: Place the room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth.
  7. Add the Sugar: Add the granulated sugar and mix until well combined.
  8. Incorporate the Coconut Milk: Add the unsweetened full-fat coconut milk and mix until fully incorporated.
  9. Add the Eggs: Add the eggs one at a time, fully incorporating each egg before adding the next. Scrape down the sides of the bowl between each addition.
  10. Finish the Batter: Add the vanilla extract, coconut extract, flour, and salt. Beat until the mixture is smooth and all ingredients are fully incorporated.
  11. Add the Coconut: Stir the food-processor-pulsed coconut into the cheesecake batter until evenly distributed.
  12. Fill the Crust: Pour the cheesecake batter into the cooled crust and spread it evenly.
  13. Prepare the Water Bath: Place the springform pan inside a roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
  14. Bake the Cheesecake: Bake at 350°F (175°C) for 65–70 minutes, until the edges appear set while the center still has a slight jiggle.
  15. Rest in the Oven: Turn off the oven, leave the door cracked open, and let the cheesecake remain in the cooling oven for 1 hour.
  16. Cool Completely: Carefully remove the cheesecake from the water bath and place it on a cooling rack. Allow it to cool completely.
  17. Chill the Cheesecake: Once completely cooled, refrigerate the cheesecake for at least 8 hours before serving.
  18. Serve the Cheesecake: Serve the chilled cheesecake with homemade whipped cream or coconut whipped topping and toasted coconut.

Notes

  • The water bath helps the cheesecake bake gently and contributes to its smooth, creamy texture.
  • Make sure the cream cheese is at room temperature before mixing so the filling becomes smooth.
  • Scrape down the mixing bowl between each egg addition to keep the batter evenly blended.
  • The cheesecake is ready when the edges look set but the center still has a slight jiggle.
  • Check the cheesecake around 40–45 minutes. If the top is becoming golden, loosely tent it with foil to prevent additional browning.
  • Keep the foil tent raised above the cheesecake so it does not touch the surface.
  • For an alternative to wrapping the springform pan in foil, place the 9-inch pan inside a 10-inch cake pan before setting both inside the roasting pan.
  • Allow the cheesecake to cool completely before refrigerating it for at least 8 hours.
  • Toasted coconut and whipped cream or coconut whipped topping provide simple finishing touches when serving.