Description
Silky smooth coconut cheesecake with coconut flavors in each and every level.
Ingredients
- 10 oz coconut cookies
- 4 oz unsalted butter, melted
- 4 oz sweetened coconut flakes, pulsed
- 24 oz cream cheese, softened
- 2 eggs, room temperature
- 3/4 cup cream of coconut
- 2 tbsp sour cream
- 3 tbsp corn starch
- 1/3 cup sugar
- 12 oz cream cheese, softened
- 1/4 cup sugar
- 3 tbsp cream of coconut
- 8 oz COOL Whip topping
- 4 oz sweetened coconut flakes, pulsed
Instructions
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. If you are not sure about your springform holding up in water, wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides.
- Pulse the coconut cookies in a blender or food processor until they are all turned to crumbles.
- Mix the cookie crumbs with melted butter.
- Spread the crumb mixture evenly in the bottom of the springform pan, pressing it over the bottom and a little up the sides.
- Spread pulsed coconut flakes loosely over the crust. Do not press.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy, 2-3 minutes. Scrape the sides and bottom of the bowl and beat for another minute.
- Add corn starch and sugar and mix until combined.
- Beat in eggs, one at a time, until well incorporated. Scrape the sides and bottom of the bowl.
- Add sour cream and cream of coconut and beat until all mixed very well.
- Transfer the batter into the springform pan and spread it evenly.
- Place the roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about halfway up the side of the springform pan.
- Bake for 80-85 minutes. Turn off the oven and open the oven door halfway. Let the cheesecake rest for about 10 minutes and take it out of the oven and roasting pan. Carefully remove the foil.
- Let it rest for 10 minutes on the counter and then gently run a greased butter knife between the sides of the cheesecake and the springform pan to carefully separate it.
- Cool the cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the frosting.
- For the frosting, beat cream cheese with an electric mixer for a couple of minutes.
- Add sugar and cream of coconut. Scrape the sides and bottom of the bowl and beat for about a minute.
- Fold in whipped topping gently until all combined.
- Spread a thin layer of frosting on the sides of the cheesecake so that the coconut flakes stick well.
- Gently press pulsed coconut flakes onto the sides of the cheesecake.
- Place the rest of the frosting into a piping bag and decorate the cheesecake as desired.
Notes
- Wrap the outside of the springform pan in heavy-duty aluminum foil if you are unsure whether it will hold up in water.
- Refrigerate the cheesecake for at least 4 hours before adding the frosting.
- Gently press the pulsed coconut flakes onto the frosted sides of the cheesecake.
- Nutrition information may vary depending on the ingredients and brands used.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American