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Coconut-White Chocolate Cheesecake

4.9 | 8 Reviews
Total Time:Prep: 40 min. Bake: 1 hour + chilling

Recipe by Jamie Harris, Danville, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois


Test Kitchen Tips
  • Use the bottom of a glass or measuring cup to neatly press the crumb crust into the springform pan.
  • This recipe works best with canned, not refrigerated, coconut milk. Because the fat tends to separate from the liquid, be sure to mix it well.

    • Watch How to Make Coconut-White Chocolate Cheesecake

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    TEST KITCHEN APPROVED

    Coconut-White Chocolate Cheesecake

    4.9 | 8 Reviews Add your review
    Yield:16 servings
    Prep:40 min
    Cook:1 hour
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    Ingredients

    • 1-1/2 cups graham cracker crumbs
    • 6 tablespoons butter, melted
    • 5 packages (8 ounces each) cream cheese, softened
    • 1 cup sugar
    • 1-1/2 cups white baking chips, melted and cooled
    • 3/4 cup coconut milk
    • 2 teaspoons coconut extract
    • 1 teaspoon vanilla extract
    • 4 large eggs, lightly beaten
    • 3/4 cup sweetened shredded coconut, toasted, divided
    Text Ingredients
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    Directions

    1. Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
    2. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
    3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
    4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
    5. Remove rim from pan. Serve cheesecake topped with remaining coconut.

    Nutrition Facts

    1 slice: 517 calories, 40g fat (25g saturated fat), 144mg cholesterol, 332mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 9g protein.