Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (13.5-ounce) can sweetened condensed milk
- 1 cup shredded coconut
For the topping:
- Whipped cream
- Additional shredded coconut
Instructions:
Make the crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Press 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 beat in sugar and vanilla extract.
- Beat in eggs one at a time, then stir in condensed milk and coconut.
- Pour filling over the cooled crust.
Bake:
- Bake for 45-50 minutes, or until the center is set.
- Let cool completely before refrigerating for at least 4 hours.
Serve:
- Top with whipped cream and additional shredded coconut.
Tips:
- For a richer flavor, use toasted coconut.
- To prevent the cheesecake from cracking, avoid overbaking.
- For a more intense coconut flavor, add a teaspoon of coconut extract to the filling.
- You can also add a layer of pineapple or mango sauce to the bottom of the crust for an extra tropical twist.
Enjoy this delicious and refreshing dessert!