Go Back
Print

Coconut Cheesecake

Ingredients

Servings: 10-14

Cook Time: 50 min

Crust:

  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter- melted

Cheesecake

  • 4 8 oz packages cream cheese- softened
  • 3/4 cup sugar
  • 3 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 3.4 oz package coconut cream pudding mix
  • 1/2 cup heavy whipping cream
  • 3 eggs

Topping

  • 1 cup toasted coconut
  • Whipped cream
  • Maraschino cherries

Instructions

Crust:

  • Preheat your oven to 350F. and prepare a 9-inch springform pan with non-stick spray and set aside.
  • Add about 1 1/2 packages graham crackers into a food processor until you get about 2 cups of crumbs. Add melted butter and pulse until combined.
  • Pour into he prepared springform and use the back of a spoon to pack down to form the crust. Take the crumbs up the sides of the pan about 1 inch.
  • Bake at 350 for 10 minutes.

Filling:

  • In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 3-4 minutes or until nice and smooth and there are no lumps. Scrape the sides and bottom of the bowl.
  • Add the sugar and flour and mix on high for an additional 1-2 minutes.
  • Mix in the coconut pudding mix until just combined.
  • Slowly, pour in the heavy whipping cream and vanilla and mix on low speed until combined then slowly increase the speed to high and mix for about 1 minute.
  • Add the eggs in last, one at a time, mixing just until the yolk disappears into the batter.
  • Carefully pour the cheesecake batter in the prepared pan and place in the oven for 15 minutes at 350 degrees.
  • After 15 minutes, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 50-55 minutes or until the center slightly jiggles (it should resemble Jell-o, not look wavy like water)
  • Once the center is set, turn the oven off and slightly crack the oven door for about 15 minutes to allow the cheesecake to cool down slowly.

(This is optional but will help avoid cracks in your cheesecake)

  • Once the 15 minutes are up, remove the cheesecake from the oven and allow to cool completely on a wire rack. Then place in the refrigerator overnight until completely set.

Topping:

  • Once the cheesecake is set, set your oven on broil, and prepare a baking sheet with parchment paper. Place 1-1 1/2 cups of coconut flakes on the baking tray in a single layer. Place under the broiler and broil for 2-3 minutes or until golden.

WATCH CLOSELY BECAUSE THEY DO BURN FAST.

  • Remove the coconut from the oven and allow to cool for 5 minutes then sprinkle over top the cheesecake.
  • Pipe a border of whipped cream and top with maraschino cherries and serve
  • ENJOY!