Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup sugar
- ½ cup butter, melted
- 4 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup coconut cream
Instructions
- Preheat oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and coconut cream until smooth.
- Pour filling into the crust and smooth the top.
- Bake for 55-60 minutes or until the center is set but slightly wobbly.
- Turn off the oven and leave the cheesecake in the oven for 1 hour.
- Remove from oven and cool completely before refrigerating for at least 4 hours before serving.
Notes
- Top with whipped cream and toasted coconut before serving.
- For a stronger coconut flavor, use coconut-flavored cream cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg