Coconut Cream Pie Cheesecake
Elevate your dessert game with this luxurious Coconut Cream Pie Cheesecake! A dreamy fusion of creamy cheesecake and coconut cream pie, this dessert features a coconut-infused cheesecake layer topped with fluffy coconut cream and toasted coconut flakes. It’s the perfect tropical treat for any occasion.
Ingredients:
Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
Cheesecake Filling:
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup coconut cream (or full-fat coconut milk)
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional for extra flavor)
• 3 large eggs
• 1/2 cup sweetened shredded coconut
Coconut Cream Topping:
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup coconut cream
• 1/2 cup sweetened shredded coconut, toasted
Directions:
1. Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the coconut cream, vanilla extract, and coconut extract, beating until well combined. Add the eggs one at a time, mixing on low speed until just incorporated. Gently fold in the shredded coconut.
3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top. Place the springform pan on a baking sheet. Bake for 55-65 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight.
4. Coconut Cream Topping: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add the coconut cream and continue whipping until stiff peaks form.
5. Assemble: Spread the coconut cream topping over the chilled cheesecake. Sprinkle the top with toasted shredded coconut for a beautiful finish.
6. Serve: Carefully release the springform pan and slice the cheesecake. Enjoy this creamy, coconut-filled delight!
Prep Time: 30 mins | Bake Time: 65 mins | Chill Time: 4 hours | Servings: 12 | Calories: 460 kcal per serving
