If you’re a fan of coconut I have the ultimate coconut dessert for you!
My Coconut Cream Pie Cheesecake is the ultimate coconut dessert people.
Yes, you read that correctly, it’s Coconut Cream Pie turned into a cheesecake.
First, the crust folks!
I didn’t want just any old plain graham cracker crust.
Yes, graham cracker crust is delicious but it can’t compare to crust made out of coconut cookies!
That’s one full bag of these delicious coconut cookie bites.
Because coconut cookies are one of my favorite cookies I knew they were perfect for my cheesecake crust dreams.
Yep, I have cheesecake dreams!
I actually have all kind of food dreams, my favorite is when I dream of being chased by lobsters and chickens.
It’s like the lobster and chicken ghost are trying to stop me from cooking them.
Hey, a girl gotta eat so bring on the butter and hot sauce, lol!
I almost forgot this was about cheesecake!
The next ingredient that takes this cheesecake to another level is coconut cream.
Not coconut milk, coconut cream which is richer and thicker than coconut milk.
The coconut cream is going to give our cheesecake that coconut pie filling taste.
So there’s coconut cookie crust, with coconut cream filling all finished off with toasted coconut.
Oh and big dollops of whipped cream.
Pass me a fork so I can dig in.
You’re going to be hooked people, be warned!
Coconut Cream Pie Cheesecake
Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 25 minutes
Serving Size: 8-10
4 cups coconut cookies, crushed finely
10 tablespoons butter, melted
3 tablespoons sugar
For the Cheesecake filling:
5 large eggs, room temperature
1 15 oz can coconut cream
4 8-ounce packages Philadelphia cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1 cup toasted coconut to top
whipped cream to top
Preheat oven to 350 degrees.
Butter spring form pan or spray with nonstick cooking spray. Place cookies in a blender and pulse well, add butter and sugar and mix well. Place crust mixture in pan and with the back of a measuring cup, tap mixture on the bottom and up the sides of the spring form pan.
This is enough mixture to go halfway up the sides of the pan. Bake for 13 minutes, set aside to cool.
Reduce oven temperature to 300 degrees.
Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.
This will help to prevent water seeping into the pan.
To Prepare Cheesecake Batter:
Beat the eggs and coconut cream until well blended about 1 minute.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared spring form pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.
Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the spring form pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
Remove from the water bath and carefully peel the aluminum foil from around the pan.
Allow cheesecake to stand at room temperature until completely cool, about 4 hours.
Place cheesecake in the refrigerator uncovered and chill overnight.
Top cheesecake with toasted coconut and whipped cream.
To toast coconut place 1 cup of sweet shredded coconut into a dry pan over medium low heat, stir constantly until coconut begins to brown. Don’t burn, remove from heat and continue to stir, allow to cool before placing on cheesecake.