This coconut cheesecake is loaded with coconut flavors throughout! The soft, creamy cheesecake is flavored with cream of coconut and topped with a sweet, coconut flake topping that is baked right on top.
It was Mother’s Day this past weekend, as well as, my mom’s birthday. I spent the weekend with my sister and my son while Mom had a mini getaway. We had such a wonderful weekend with my two favorite kiddos.
On Sunday, my baby sister and I made a birthday cheesecake for Mom. Our mom loves cheesecake, so every year we make it for her birthday. This year, she left the flavor up to us.
We brainstormed for a little while and baby girl came up with coconut. Coconut cheesecake was a perfect decision because my mom loves piña coladas and coconut and I noticed a lot of coconut scents around the house.
Truth be told, we all love coconut in the family. If you’re a fan of coconut, this is a perfect cheesecake for you too!
To add some extra coconut flavors, I wanted to use coconut flakes. Flakes are great but not the best for the texture of the cheesecake. The best solution is to mince it very finely. If you have a food processor, go ahead and pulse it a few times. If you don’t, just use a knife to mince the coconut flakes. That way, you can add it to the crust and the cheesecake.
Coconut Cheesecake
Ingredients
- For Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 5 tbsp butter melted
- 1 tsp vanilla extract
- 1 1/2 tbsp finely chopped sweetened coconut flakes
- For Cheesecake:
- 24 oz cream cheese packs
- 3/4 cup Cream of Coconut
- 2 tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tbs cornstarch
- 1/2 cup white granulated sugar
- 3 tbsp finely chopped sweetened coconut flakes
- For Topping:
- 1 1/2 cups shredded sweetened coconut
- 3 tbs Cream of Coconut
Instructions
- ~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
- For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Cheesecake:
- Start beating the cream cheese and sugar with a mixer until smooth, about 2 minutes.
- Add the vanilla extract, sour cream, and cream of coconut. Mix until combined.
- Add the eggs, one at the time, beating after each addition.
- Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
- For topping, combine the coconut flakes (not minced) and cream of coconut, mix well and set aside.
- Pour the cheesecake batter into the pan with crust. Bake for 50 minutes.
- Take the cheesecake out and spread the topping evenly over the top. Bake for another 7-10 minutes.
Nutrition
Dana says
This looks amazing!
Kelley says
This looks amazing! I want to make it asap!
Ms. Lemon says
This looks like a perfect place for coconut. Delish.
Jana says
Oh, this sure looks delish! My daughter is the wonderful Cheesecake maker around our home, I’ll have to make sure she stops by your post to see this. Visiting you from Full Plate Thursday.
Lynn H @ Turnips 2 Tangerines says
Looks like Cheesecake Heaven to Me and I love Cheesecake:) Lynn @ Turnips 2 Tangerines
Mrs. Tucker (Patti) says
It’s a showstopper! So beautiful.
Popping in from Oh, Mrs. Tucker!
Dorothy @ Crazy for Crust says
This is absolutely fabulous!!! OMG I want a slice NOW. I hope you had a great Mother’s Day Lyuba!
Jocelyn @BruCrew LIfe says
I adore all things coconut! What a great looking cheesecake!!!
Lisa@hooplapalooza says
oh this looks to die for! 🙂
Carla says
I know your mom is enjoying this!
Tonia@thegunnysack says
You are the cheesecake queen! What a delicious looking dessert!
lyuba says
You are so sweet, thank you, Tonia!
Megan says
These all look incredible.
lyuba says
Thank you so much, Megan!
Priva says
thiis cheesecake has become a family favorite, but i had a problem with the crust.
I think 5 tbs of butter in the crumbs is too much
It was dripping in the oven from under the springform pan.
Second cake I made I used only 2 and it was better.
I can’t think of anything I might’ve done wrong.
It is an awesome cheesecake!!!!
Andi says
I agree, mine was dripping as well! I had to put a pan under to catch it.
lyuba says
Hi Andi!
I’m thinking that it’s a pan. The springform may not be completely flush when closed (I’ve had one like that) and it’s having a tiny gap somewhere. I always use 5 tbsp of butter to 1/5 cups of crumbs and mine doesn’t leak. But, you can definitely cut some butter if you want and the crust will just be a little crumblier.