Easy Coconut Cheesecake
This Easy Coconut Cheesecake is simple to put together with layers of buttery graham cracker crust, thick and creamy cheesecake and fluffy whipped cream! It’s full of the refreshing flavor of coconut!
So there was a day this week that was even crazier than your average day with twin babies. For whatever reason, they just would not sleep during their naps. It was chaos. I had taken Ashton to the doctor earlier in the day and went out to get his medicine while my mom stayed with the boys during their nap. We crossed our fingers that they’d sleep all the way through and I’d get back before they woke up.
Well on my way home I got a call from my mom and as soon as I answered I heard all the crying in the background. I clearly needed to be home ASAP and wasn’t far away (although it felt like the longest drive ever). So when I pulled in the garage, I quickly ran in the house to help.
Fast forward to the next day. I go out into the garage to get something from our fridge out there and notice that when I’d shut the driver side door of the car the day before, I hadn’t shut it all the way since I was in a hurry. I was sure the car battery had died, so I opened the car door to check and pushed the “push to start” button to see if the lights would come on. They didn’t. The battery was dead. SUCH a bummer! I texted the hubs at work to let him know so that he could help me when he got home.
Well that night at dinner, I was telling him about how I hadn’t closed the door all the way and how I noticed it earlier and checked the car. His first question was, “Well did you have the key with you when you tested the button?”
“Ummmm…no. But I don’t need it, right? It’ll still light up without they key.”
I was met with silence and a grin from the hubs.
“Let me just go have a chat with this car and make sure it doesn’t do this to you again,” he says with a big grin.
Turns out the battery wasn’t dead, I’m just a dummy and didn’t have the key with me. Ha! Oh well, at least we didn’t have to go through the trouble of fixing it or jumping the battery! Whoops! I’m going to blame tired mom brain.
Well, making this cheesecake is about as easy as fixing a dead car battery that isn’t dead. Ok, so not quite that easy, but close! As far as making cheesecake goes, this really is as easy as it gets!
The crust is made with graham cracker crumbs, some sugar and a little melted butter. Mix it all together and spread it evenly in the pan. You’ll want to bake it for a few minutes while you make the cheesecake filling, so that the crust holds together well once everything is baked and sliced.
The filling is made with just a few simple steps. Cream cheese, sugar and flour are combined first. The flour gives the cheesecake a touch of texture, which I’m a fan of. You want to be sure that the cream cheese is room temperature and not too cool, or you could end up with chunks when mixing it all together. Also, be sure not to mix on on too high of a speed or for too long or you’ll add too much air to the batter, which can cause cracks in a baked cheesecake.
Next up is the sour cream and coconut flavoring, then the eggs. Again, be sure not to over mix the batter or mix on a high speed.
The cheesecake is baked without a water bath (yay!) and then cooled slowly to help prevent over-baking and getting cracks in the cheesecake.
Once the cheesecake is cooled, top it with the coconut whipped cream and some toasted coconut! The final cheesecake is so thick, creamy and smooth – I love it! With the flavor of the crust and the smooth whipped cream, it’s a cheesecake I could just keep on eating! SO good!
Easy Coconut Cheesecake
Yield: 15-18 slices
2 1/4 cups (302g) graham cracker crumbs
3 tbsp (39g) sugar
1/2 cup (112g) salted butter, melted
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
3/4 cup (173g) sour cream, room temperature
1 1/2 tbsp coconut extract
3 large eggs, room temperature
1 3/4 cups (420ml) heavy whipping cream, cold
1 cup (115g) powdered sugar
1 1/2 tsp coconut extract
1 1/4 cups (95g) toasted coconut
1. Preheat oven to 325°F (163°C). Grease a 9×13 pan.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Reduce the oven temperature to 300°F (148°C).
5. In a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
6. Add the sour cream and coconut extract mix on low speed until well combined.
7. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
8. Pour the batter into the pan with the crust and spread evenly.
9. Bake the cheesecake for 30 minutes.
10. Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
11. Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
12. Put the cheesecake in the fridge to cool completely, 3-4 hours.
13. To make the whipped cream, add the heavy whipping cream, powdered sugar and coconut extract to a large mixer bowl. Whip on high speed until stiff peaks form.
14. Spread the whipped cream evenly over the cheesecake and top with the toasted coconut.
15. Refrigerate cheesecake until ready to serve.