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Coconut Cheesecake
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Coconut Cheesecake

This dreamy Coconut Cheesecake features a buttery graham cracker crust and a silky coconut-infused cream cheese filling, topped with whipped cream, toasted coconut, and maraschino cherries for a tropical delight.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time12 hours 20 minutes
Course: Desserts & Sweets
Cuisine: American
Servings: 12 servings
Calories: 580kcal
Author: Samantha Jones

Ingredients

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 4 (8 oz) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 (3.4 oz) package coconut cream pudding mix
  • 1/2 cup heavy whipping cream
  • 3 eggs
  • 1 cup toasted coconut flakes
  • Whipped cream, for garnish
  • Maraschino cherries, for garnish

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  • Place graham crackers into a food processor and pulse until you measure 2 cups of fine crumbs.
  • Combine the crumbs with melted butter in the processor until the mixture resembles wet sand.
  • Press the crumb mixture into the bottom and up the sides of the prepared pan.
  • Bake the crust for 10 minutes, then set aside to cool.
  • In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed for 3–4 minutes until smooth and creamy.
  • Add sugar and flour, and continue mixing for another 1–2 minutes until fully combined.
  • Incorporate coconut cream pudding mix, stirring gently until well blended.
  • Slowly pour in heavy whipping cream and vanilla extract, mixing at low speed then increasing to medium to fully incorporate.
  • Add eggs one at a time, blending well after each.
  • Pour the batter into the cooled crust and smooth the top with a spatula.
  • Place the cheesecake on a baking sheet and carefully pour in about 1 inch of hot water into the sheet to create a water bath.
  • Bake for 65–75 minutes or until the center is just set.
  • Turn off the oven and let the cheesecake cool inside for 1 hour before removing it.
  • Refrigerate overnight for best taste and texture.
  • Before serving, top with whipped cream, toasted coconut flakes, and maraschino cherries.

Notes

Ensure the springform pan is well sealed with parchment paper or foil to prevent water leakage during the water bath.
For best results, bring all ingredients to room temperature before mixing.
Chill the cheesecake overnight to allow it to set fully.
Store in the refrigerator for up to 3–4 days.