If you like coconut, you’ll love Coconut Cream cheesecake. I used unsweetened coconut that has a little texture. For a smoother texture, use fresh coconut meat. I used lower fat versions of everything except the cream.
Coconut Cream Cheesecake
My resident expert says this is as good or better than coconut cream pie!
Ingredients
- Graham cracker or cookie crust
- 2 1/2 cups unsweetened coconut
- 2 cups whipping cream, scalded
- 1/4 cup coconut rum
- Juice and zest of one small lemon
- 1 tsp coconut extract
- 1/2 teaspoon vanilla extract
- 3 (8oz) pkgs cream cheese
- 1 1/2 cups granulated sugar
- Pinch of salt
- 4 eggs + 2 egg yolks
- 1 cup sour cream or plain Greek yogurt
- 1/4 cup reserved coconut cream
- 1 TBSP honey
- 1 tsp coconut extract
- 1 tsp coconut rum
Topping
Instructions
- Preheat oven to 325°F.
- Prepare a cookie crust. I used a cookie like the old Windmill cookies (crushed) mixed with coconut oil. Press into the bottom and sides of a 9” springform pan.
- Puree coconut and cream in blender for 2-4 min. Blend in 1/4 cup rum, lemon zest and juice, coconut extract, and vanilla. Reserve 1/4 cup for topping. Set all aside to cool.
- Cream together cream cheese, sugar, and salt. Stir in cooled coconut cream, except reserved 1/4 cup.
- Slowly stir in eggs and yolks.
- Pour into prepared crust.
- Bake until sides of cake are dry and center is almost set, about 1 hour.
- Allow cheesecake to cool for 20 minutes.
- Mix all ingredients.
- Spread on top of cheesecake.
- Bake for 10 minutes.
- Cool for 30 minutes, then refrigerate for at least 4 hours, and preferably overnight.
- Note: You will have extra filling, so just bake it in a small baking dish greased with coconut oil.
Topping