Description
A rich and creamy coconut cheesecake that is easy to make and irresistible.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/3 cup sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 cup coconut milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup toasted coconut for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted butter.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth.
- Add sour cream, coconut milk, eggs, and vanilla. Mix until well combined.
- Pour the filling over the crust in the pan.
- Bake for 50-60 minutes until set.
- Let it cool, then refrigerate for at least 4 hours.
- Garnish with toasted coconut before serving.
Notes
- Ensure cream cheese is softened for easy blending.
- Use full-fat coconut milk for a richer flavor.
- Adjust sugar based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: coconut cheesecake, dessert, creamy cheesecake