If you’re a fan of coconut cream pie and cheesecake, this Coconut Cream Pie Cheesecake is the perfect dessert to indulge in. Combining the rich, creamy texture of cheesecake with the tropical flavors of coconut cream pie, this dessert is an irresistible treat. With a buttery graham cracker crust, a velvety coconut-flavored filling, and a whipped cream topping, this cheesecake is a showstopper at any occasion. Whether you’re serving it for a special celebration or a casual gathering, it promises to impress.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- ½ cup unsalted butter, melted
- ¼ teaspoon salt
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut cream (not coconut milk)
- 1 cup shredded sweetened coconut, toasted (reserve some for topping)
For the coconut cream topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup toasted shredded coconut (for garnish)
Instructions:
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it’s tightly packed and even.
- Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let cool while you prepare the filling.
- Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add sugar and continue to beat until well combined.
- Beat in the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract and coconut cream, mixing until smooth.
- Gently fold in ¾ cup of the toasted shredded coconut.
- Pour the filling over the cooled graham cracker crust and smooth the top with a spatula.
- Bake for 50-55 minutes, or until the center is just set (it should still jiggle slightly when you shake the pan).
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours or overnight.
- Prepare the coconut cream topping:
- In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the top of the chilled cheesecake.
- Garnish and serve:
- Sprinkle the remaining toasted shredded coconut on top of the whipped cream for a decorative touch.
- Slice, serve, and enjoy the tropical, creamy delight!