Coconut Cheesecake
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
Don’t leave yet! I have more cheesecake recipes that you can check out:
Layered Creme Brulee Cheesecake
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Looking forward to making your coconut cheesecake tomorrow for my father-in-laws Birthday. Just curious, you didn’t mention cooling it overnight or anything. Does it need to set up for a certain period of time or is it served a little warm??? Thanks for your help!
Hi Bella,
From personal experience, we found that cheesecake tastes better when it stays in the fridge overnight. But you can refrigerate it for a couple of hours (after it’s been cooled to room temperature) if making it the same day! I’ve even tried cheesecake a little warm and it was great 🙂
Hope you guys enjoy it!
Made the cheesecake this morning. I did bake the crust for about 10 min. before I put in the cream cheese mixture. Then followed your baking directions exactly. Was able to let it cool in the fridge for about 6 hrs then brought it out about 40 min. before we were ready to eat it. Was absolutely amazing!!! Thanks for sharing and so glad I tried it!!!!
I’m so happy you liked it!!
Thanks for getting back to me so fast!!! Will try getting up early to get it done and cool it a little. Although slightly warm with coffee sounds good too!:)
It looks amazing! Thanks for sharing this at my Pin Me Linky Party.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
yum! I love coconut. Thanks for linking up to Tasteful Tuesdays and for the link back :o) Can’t wait to see what you bring next week. Emily @ Nap-Time Creations
oh, and I just posted looking for some help with my blog… maybe you can offer some advice?
OMG this cheesecake looks absolutely amazing!
Thank you, Raquel!!
This looks great!
I would love for you to share and link up at my TGIF Link Party. The party is open every Thursday night and closes Wednesday’s at midnight.
http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html
Have a wonderful week!
Hugs, Cathy
Thank you so much, Cathy!
Hello Lyuba,
Does this have a real cheesy taste? The reason that I ask is that my husband doesn’t like cheesecake. With the cococut, I’m hoping it tastes more like coconut cream. Want to make for this Saturday at friend’s BBQ, so would be great to hear back from you. This looks awesome, so I may have to make this and something else to bring.
Thank you,
Carmel
Hi, Carmel!
It does taste like cheesecake. What I can recommend for your husband is to top it off with coconut syrup for a stronger coconut taste and less cream cheese taste. (I will also email you)
Hello Lyuba,
Thank you so much for getting back so quickly. I think I’ll make it anyway and not tell him. If he likes it, great…otherwise, I’ll make something else too that I know he likes. All our friends will definitely love this cheesecake, as will I.
Warmest regards and have a great Memorial Day weekend!
Carmel
Oh WOWZERS!! That cheesecake looks divine. Love the cream of coconut added too – brilliant! Pinning! Thanks soooo much for sharing at Weekend Potluck. Please come again soon.
Wow! i think this is on my list of things i must make!
Love the picture… looks so delicious! My husband LOVES coconut, I am definitely going to make this and surprise him. 🙂 Great recipe. Thanks girl!
Oh my goodness, I’m in cheesecake heaven! I would love it if you would share this at my Saturday Spotlight link party.
http://angelshomestead.com/saturday-spotlight-17/
Hope to see you there!
April
Angels Homestead
YUM! Love this!! There’s a new LINK-UP Party going on at thet2women.com and we would love to feature your post!!