Creamy Coconut Cheesecake

If you’re a coconut lover, get ready to fall in love with this creamy Coconut Cheesecake! It starts with a buttery graham cracker crust mixed with coconut for a little extra texture, then topped with the smoothest, silkiest coconut-flavored filling.

Here’s the secret–there’s no shredded coconut in the filling! Instead, I use coconut extract and coconut cream which packs in all that rich coconut flavor while keeping the texture ultra-creamy.

Every bite is light yet decadent, with just the right balance of sweetness and coconut goodness. And if you’re craving even more coconut treats, don’t miss my favorite coconut cupcakes with cream cheese frosting and simple coconut panna cotta! If you’re in the mood for another rich and creamy cheesecake, my lemon mascarpone cheesecake is a favorite!

Ingredient Notes

• Butter - I use unsalted butter to control the salt content in the crust. If you only have salted butter, simply eliminate the added salt in the crust.
• Cream cheese - The star of any cheesecake! Make sure to use full-fat cream cheese for the best texture and flavor. It should be at room temperature before mixing to ensure a smooth, lump-free batter.
• Flour - Just a bit of flour is added to the filling to produce a more cake-like consistency. For a denser cake, you can omit it from the recipe.
• Eggs - These provide structure and richness to the cheesecake. For the best results, mix room-temperature eggs one at a time on low speed to prevent overmixing, which can lead to cracks on the top of your cheesecake.
• Coconut cream - This adds an extra layer of coconut flavor and creaminess to the filling. Be sure to use canned coconut cream (Thai Kitchen is my go-to brand), not coconut milk, as it’s thicker and richer. Be sure to stir it well before measuring, as it can separate in the can.

Please see the recipe card for the complete list of ingredients and measurements.

How to Create a Water Bath for Cheesecake

Baking cheesecake in a water bath might sound intimidating, but trust me–it’s the best way to achieve a smooth, creamy texture without cracks! The gentle steam from the water keeps the cheesecake moist and helps it bake evenly. Here’s how to do it:

1. Wrap the springform pan - Since we’ll place the cheesecake pan in water, we need to protect it from leaks. Wrap the outside of the springform pan in two to three layers of heavy-duty aluminum foil, making sure it covers the bottom and sides completely.
2. Prepare the water bath - Place the wrapped cheesecake into a large roasting pan. Bring a pot of water to boil, then carefully pour the hot water into the roasting pan until it reaches about 1 to 1.5 inches up the sides of the cheesecake pan.

Step-By-Step Instructions

1. Make the crust - Combine crust ingredients until evenly mixed. Press the mixture into an even layer on the bottom of a springform pan and bake for 8 minutes.
2. Beat cream cheese - Mix with the sugar, flour, and salt for about 2 minutes. You’ll want a smooth and creamy consistency.
3. Add eggs - Make sure to reduce your mixer to low speed. Scrape down the sides of your mixing bowl after adding each egg.
4. Add extracts and coconut cream - Mix everything together just until combined. Avoid overmixing to prevent adding too much air into the batter.
5. Pour in the filling - Transfer your pan to a larger deep baking pan and pour the filling over the crust.
6. Create a water bath - Pour boiling water in the larger pan, just enough to cover about half of the outside of the cheesecake pan.
7. Bake - Carefully transfer the pan to the oven and bake for 55-70 minutes, just until the center is almost set (it should slightly jiggle). Turn off the oven and use a wooden spoon to prop the oven door open for about 1 hour.
8. Cool - Remove from the oven and let your cheesecake cool in the springform pan outside the water bath until room temperature, and then chill for at least 4 hours.

Helpful Tips

• Line the bottom for easy removal - To help ease your cheesecake out of the pan for a clean presentation, line the bottom of your springform pan with aluminum foil.
• Use the paddle attachment - When mixing the cheesecake batter, always use the paddle attachment on your stand mixer. This helps keep the batter smooth and prevents incorporating too much air, which can lead to cracks during baking.
• Strain for a super creamy texture - If you notice any clumps in your filling after mixing, don’t worry! Simply run the batter through a fine-mesh sieve before pouring it into the crust.
• Chill overnight - The hardest part of making cheesecake is waiting, but it’s worth it! Refrigerate your coconut cheesecake for at least 4 hours, preferably overnight, for the best texture and flavor.

Storage

In the refrigerator - Cheesecake is best enjoyed cold, so store it in the fridge, covered, for up to 5 days. Cover it tightly with plastic wrap or aluminum foil, or store it in an airtight container to prevent it from drying out or absorbing fridge odors.

In the freezer - If you want to make it ahead of time, cheesecake freezes beautifully! Once fully chilled, wrap the entire cheesecake (or individual slices) in plastic wrap and a layer of aluminum foil to prevent freezer burn. Store in an airtight container or a freezer-safe bag and freeze for up to 3 months.

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