Coconut-White Chocolate Cheesecake

Coconut-White Chocolate Cheesecake

  • Prepare: 40M
  • Cook: 1H
  • Total: 1H 40M
Coconut-White Chocolate Cheesecake

Coconut-White Chocolate Cheesecake

Ingredients

  • Refrigerated

    • 4 Eggs, large
  • Canned Goods

    • 3/4 cup Coconut milk
  • Baking & Spices

    • 1 cup Sugar
    • 1 tsp Vanilla extract
  • Nuts & Seeds

    • 3/4 cup Coconut, flaked toasted
    • 2 tsp Coconut extract
  • Snacks

    • 1 1/2 cups Graham cracker crumbs
  • Dairy

    • 5 packages (8 ounces each cream cheese
    • 6 tbsp Butter
  • Other

    • 1-1/2 cups white baking chips, melted and cooled
  • Time
  • Prepare: 40M
  • Cook: 1H
  • Total: 1H 40M

Found on

Description

Friends have suggested over and over that I submit this creation to a magazine because its so good. For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois

My first attempt at a cheesecake. It was really easy to make and came out divine .Huge hit saved to my box .Thank you.

This cake was great. Everyone who tried it loved it!!

This was fantastic! Creamy and not overly rich. It will definitely go into my recipe box and make another appearance at our dessert table

This was fabulous! I haven't really made a cheesecake from scratch before, so I wasn't sure I was doing it right, but it turned out perfect. I served it for Easter, and my brother said it was the best he's ever had -- even better than Cheesecake Factory! I had purchased some raspberry pie filling in case it needed something more, but it was perfect as is. Thanks for this one!!

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1-1/2 cups white baking chips, melted and cooled
  • 3/4 cup coconut milk
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • 3/4 cup flaked coconut, toasted, divided

Directions

  • Directions Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Serve cheesecake topped with remaining coconut. Yield: 16 servings. Editors Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Originally published as Coconut-White Chocolate Cheesecake in Taste of Home April/May 2014 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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  • Cook Time:
  • TotalTime:
tasteofhome.com

tasteofhome.com

1532 49
Title:

Coconut-White Chocolate Cheesecake

Descrition:

Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois

Coconut-White Chocolate Cheesecake

  • Refrigerated

    • 4 Eggs, large
  • Canned Goods

    • 3/4 cup Coconut milk
  • Baking & Spices

    • 1 cup Sugar
    • 1 tsp Vanilla extract
  • Nuts & Seeds

    • 3/4 cup Coconut, flaked toasted
    • 2 tsp Coconut extract
  • Snacks

    • 1 1/2 cups Graham cracker crumbs
  • Dairy

    • 5 packages (8 ounces each cream cheese
    • 6 tbsp Butter
  • Other

    • 1-1/2 cups white baking chips, melted and cooled

The first person this recipe

tasteofhome.com

tasteofhome.com

1532 49

Found on tasteofhome.com

Taste of Home

Coconut-White Chocolate Cheesecake

Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois