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!
Enjoy.
Coconut Cream Pie Cheesecake
Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 25 minutes
Serving Size: 8-10
Ingredients
Crust:
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
Instructions
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.
To Serve:
Top cheesecake with toasted coconut and whipped cream.
Notes
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.
Very good recipe! “Delicious “
Thank You
OMG! Looks so delicious. I love everything coconut 🙂
Thank you Muna!
I am unable to get coconut cream I can only get coconut milk is there a substitution instead of the cream
Hello Rose you can use heavy cream with a little coconut flavoring or use coconut milk.
I made this Coconut Cream Pie Cheesecake and it was fabulous. My family loved it and all of them had seconds. On a scale of 1 to 5, with 1 being the lowest and 5 being the highest,
I give it a 5. Thank you for this great recipe.
Can you use cocnut cream pudding mix from Jello ?
Hello Sandy, if your butter is dripping it’s because you didn’t use enough cookies. The whole point of this crust is to have a thick crust like I have here. If you skimped on the cookies then yes that would be too much butter. I had about 3 1/2 cups of cookies crumbs after crushing them fine. So if you had about 1 1/2 cups of cookie crumbs then yes, you made the crust incorrectly. I never had a problem with it dripping at all. My crust are triple the sizes of normal recipes on purpose because I don’t like thin crust. I’ve been making this for years and never had a problem. Maybe you need a new cheesecake pan.
on the butter, is it salted or unsalted?
Wow! Just made this, can’t wait to taste tonight after I bake it. Made two batches took me a lot longer than 10min prep!!
Where do you get those cookies?
Hello Joan, I bought these at Smiths grocery store. I think it’s called Fry’s and Kroger in certain parts of the country.
this is the third time I have made this, first time it baked for 3 1/2 hrs. It was delish, the second time my mistake was to tired and fell asleep so it baked way longer and I mean way longer, it was tasty but not keepable, now its in the oven again d we are approaching three hours and still not done, looks like I will have another late night. trying not to fall asleep this time, but have to admit it is delish
I am so glad you’re enjoying it Kathy!
We have fun making popcorn, pizza, and little snacks.
chambanachik(at)gmail(dot)com
Hi!
I made this over the weekend and it was incredible. I am wondering if you can answer two things. First, I want to make my mother one of these who lives over 2,000 miles away. I want to bake it using my spring form pan, but I don’t want to give her my insert. Can you back this using the spring form round and inserting a card board cake insert? I worry about it burning but have read on other sites it works just fine. Second, is there a good solid way to ship this without damage?
Thanks!
Cindy
I am glad you enjoyed it Cindy. What you can do is bake it normally. After the cake is cooled and refrigerated overnight remove the bottom insert and transfer the cake to a cake round. They sell them at cake supply stores, I would double them since your shipping it. Now next up you need to wrap the cheesecake in saran wrap, lots of saran wrap with the cake round already on the bottom for stability. Now freeze the cheesecake and go to fedex or UPS for perishable item boxes to ship it. I would overnight it but you can check with the shipper on the best method to mail it.
Thank you! This is helpful! I am concerned about removing the bottom insert and damaging the cheesecake. Would it be better to line the insert with parchment paper first in order to make the transfer easier? What utensil would you use to make the transfer? So you don’t think making the cheesecake with a card board cake round as an insert would work?
Hello Cindy once I chill the cake it removes so easily from the pan. I use a butter knife or a very thin spatula. I’ve never used the cake round but it may work. As long as it oven proof you should be good.
Anxious to try – looks delicious! Could you tell me if you used sweetened or unsweetened coconut for the topping?
Hello Brenda, sweetened. Enjoy
Thanks so much!! Just re-read the bottom line and also saw sweetened.
You’re welcome Brenda enjoy!
I’ve never baked a cheesecake using the water bath method. Can this be made without doing it that way? I’ve never had any problems in the past with any other cheesecakes I’ve made.
Hello Brian, I’ve only made them this way. You can try it if it worked for you in the past.
What size springfoam pan
Standard 9″ Arlene.
Made these tonight. Used sharp cheddar and jalapeño/habenaro cheese and 1/2 cup chopped jalapeños. Didn’t have cheezit grooves, used off brand cheeseits. OMG these are awesome. Will definitely make them again. They were soooo good
Oh, I am so glad you doubled the bacon,lol, next time I will do the same. YUM! I am glad you enjoyed it. It goes together so quickly, perfect for a party.
Lisa
Go for it Averie, you could do 7 eggs, LOL.