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    You are in: Home / Recipes / Coconut Cheesecake Recipe
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    Coconut Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 17 mins

    30 mins

    47 mins

    AmyZoe's Note:

    I shouldn't have found this recipe. It is delicious. I have to admit I don't know what cream of coconut is. I used coconut in it's place and added some sour cream for the topping with the coconut. Yum. Yum. Yum. Recipe courtesy of Serving size is estimated.

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    Units: US | Metric

    For Crust

    For Cheesecake

    For Topping


    1. 1
      Grease a 9 inch spring form pan and set aside.
    2. 2
      Preheat oven to 325.
    3. 3
      For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
    4. 4
      Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
    5. 5
      For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
    6. 6
      Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
    7. 7
      Take the cheesecake out and spread the topping evenly over the top.
    8. 8
      Bake for another 5 to 7 minutes.

    Ratings & Reviews:


    Nutritional Facts for Coconut Cheesecake

    Serving Size: 1 (160 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 617.7
    Calories from Fat 407
    Total Fat 45.2 g
    Saturated Fat 29.8 g
    Cholesterol 128.6 mg
    Sodium 369.1 mg
    Total Carbohydrate 48.3 g
    Dietary Fiber 2.7 g
    Sugars 37.8 g
    Protein 7.5 g

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