A decadent and creamy cheesecake with a hint of tropical flavor.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 32 ounces (four 8-ounce blocks) cream cheese, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup coconut milk
- 1/4 cup coconut extract
- 4 large eggs
For the coconut topping:
- 1 cup sweetened shredded coconut
- 1/4 cup granulated sugar
Instructions:
- Prepare the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until well combined. Beat in vanilla extract, coconut milk, and coconut extract. Beat in eggs, one at a time.
- Assemble the cheesecake: Pour the filling over the cooled crust. Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Make the topping: In a small bowl, combine coconut and sugar.
- Decorate: Remove the cheesecake from the pan and top with coconut mixture. Serve chilled.