Coconut Cheesecake Creamy Delight (Print Version)

Creamy coconut cheesecake with a crisp crust, layered with toasted coconut and whipped cream for a tropical finish.

# Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs (about 10-11 full sheets, crushed)
02 - 2 tablespoons granulated sugar
03 - 1/3 cup unsalted butter, melted

→ Filling

04 - 32 ounces cream cheese, softened
05 - 1 1/4 cups granulated sugar
06 - 1/2 cup unsweetened coconut cream
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon coconut extract
09 - 5 large eggs, room temperature

→ Topping

10 - Whipped cream, homemade or store-bought
11 - 1/2 cup unsweetened coconut flakes, toasted

# Steps:

01 - Preheat oven to 350°F. Line the bottom and sides of a 9-inch springform pan with parchment paper.
02 - In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles coarse sand.
03 - Press crumb mixture evenly into the bottom of the prepared pan. Wrap the outside base and sides with two layers of heavy-duty aluminum foil to prevent water leakage.
04 - In a stand mixer fitted with the paddle attachment, beat cream cheese on low speed until completely smooth.
05 - Add granulated sugar and continue beating until well combined, scraping down the bowl as needed.
06 - Add unsweetened coconut cream, vanilla extract, and coconut extract. Mix thoroughly, scraping the bowl to combine completely.
07 - Add eggs one at a time on low speed, mixing until each is incorporated before adding the next. Scrape bowl between each addition.
08 - Pour cream cheese mixture onto prepared crust. Place the springform pan in a deep roasting pan.
09 - Pour hot water into the roasting pan to reach about halfway up the springform pan. Bake for 65-70 minutes, until the top is light golden and center is just set.
10 - Remove the cheesecake from the oven and let it cool in the pan on a wire rack. Refrigerate uncovered for at least 4 hours or overnight.
11 - Just before serving, top the chilled cheesecake with whipped cream and toasted coconut flakes.

# Notes:

01 - Bringing eggs and cream cheese to room temperature ensures a smooth, lump-free filling.
02 - Using a water bath prevents cracks and helps the cheesecake bake evenly.

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