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Coconut Cheesecake

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Monday, 18 January 2016 11:30

We love this recipe.  This reminds us of the coconut cream pie at one of our favorite restaraunts.  We also cut this recipe in half to make 4 mini 4" cheescakes.  Yum~


For Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup dark brown sugar
  • 5 tbs butter, melted
  • 1 tsp vanilla
  • 1½ tbs finely minced coconut flakes

For Cheesecake:

  • 3 8-oz cream cheese packs
  • ¾ cup of Cream of Coconut
  • 2 tbs sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ tbs corn starch
  • ½ cup of sugar
  • 3 tbs finely minced coconut flakes
  • For Topping:
  • 1½ cups shredded sweetened coconut
  • 3 tbs of Cream of Coconut



  • Grease a 9-inch spring form, set aside.
  • For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut and vanilla
  • Stir very well, until all incorporated
  • Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side


  • Preheat the oven to 325
  • Start beating the cream cheese and sugar with a mixer until smooth, about 2 minutes
  • Add the vanilla extract, sour cream, and cream of coconut. Mix until combined
  • Add the eggs, one at the time, beating after each addition
  • Add the corn starch and coconut flakes. Make sure that all ingredients are well combined
  • For topping, combine the coconut flakes (not minced) and cream of coconut, mix well and set aside
  • Pour the cheesecake batter into the pan with crust
  • Bake for 40 minutes
  • Take the cheesecake out and spread the topping evenly over the top. Bake for another 5-7 minutes

Scott Pollacek - about me


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