Ingredients
✓ 1 1/2 cups graham cracker crumbs
✓ 1/2 cup unsweetened shredded coconut
✓ 1/4 cup granulated sugar
✓ 1/2 cup unsalted butter
✓ 24 oz cream cheese
✓ 1 cup granulated sugar
✓ 1 teaspoon vanilla extract
✓ 1 cup sour cream
✓ 3 large eggs
✓ 1/2 cup unsweetened coconut milk
✓ 1 cup unsweetened shredded coconut
Instructions
✓ Preheat the oven to 350°F
✓ Prepare the crust by mixing the graham cracker crumbs, toasted coconut, and sugar
✓ Add melted butter to the crust mixture and stir until combined
✓ Press the crust into a 9-inch springform pan
✓ Bake the crust for 10-12 minutes
✓ Prepare the cheesecake filling by beating the cream cheese until smooth
✓ Add granulated sugar, eggs, vanilla extract, sour cream, and coconut milk to the cheesecake batter
✓ Stir in toasted coconut
✓ Pour the cheesecake batter into the baked crust
✓ Bake the cheesecake for 55-60 minutes
✓ Let the cheesecake cool in the oven with the door ajar for 1 hour
✓ Refrigerate the cheesecake for at least 4 hours or overnight
Notes
Ensure the crust is evenly moistened and don’t overbake the cheesecake.
- Prep Time: 20
- Cook Time: 70
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 20
- Sodium: 250
- Fat: 32
- Carbohydrates: 30
- Fiber: 2
- Protein: 6