Coconut Cream Cheesecake #cake #desserts

Who cherishes cheesecake lift your hand! Presently I cherish myself a decent cheesecake, I do. In any case, regardless i'm going to consistently and unequivocally be the normal cake young lady. Be that as it may, sneak me in a bit of cheesecake now and again,and you have yourself one cheerful desserts cherishing woman who likes to change things up! Particularly when it's this Coconut Cream Cheesecake!

I believe that when individuals consider making cheesecakes they feel that its hard. Well in all the truth it's definitely not. Not in the least! Everything basically prepares on one bowl and you're set to go. The destruction now and then is the sit tight time for giving the tastiness a chance to set up! Ugh… why!!! Yet, at last it's everything justified, despite all the trouble I guarantee.

On the off chance that you're the very sweet cheesecake darling, at that point I am sorry, this cheesecake isn't for you. This Coconut Cream Cheesecake has a heavenly extravagance about it. The outside layer gives the nibble of sweetness that everybody adores and the coconut season absolutely just makes this!

Also try our recipe Blueberry Cheesecake Crumb Cake

Creamy, rich and delicious this Coconut Cream Cheesecake takes the traditional pie and gives it a fun twist!

Ingredients
CRUST

1 envelope graham crackers crushed
5 Tbs sugar
1/2 cup shredded sweetend coconut
6 Tbs butter

CHEESECAKE

3 8 oz blocks cream cheese, softened
1 cup sugar
1 Tbs cornstarch
1/2 cup shredded sweetened coconut diced fine in food processor
1 tsp vanilla extract
1/2 tsp coconut extract optional
1/2 tsp salt
3 eggs beaten
7 oz coconut milk

TOPPING

1 tub whipped cream or homemade
1/2 cup toasted coconut

Instructions

Preheat oven to 350.
In bowl mix together your graham cracker crumbs, sugar and coconut and stir until combined.
Add in your butter and mix well again.
Press into a sprayed 9" spring-form pan and bake for about 15 minutes or until edges are slightly golden, remove from oven and let sit.
Lower your oven temp to 325.
In large bowl add your cream cheese and with hand mixer mix until smooth.
Add in your sugar, cornstarch, coconut, extracts and salt and mix until incorporated.
Slowly add in your egg, mixing well after each addition.
Lastly add in your coconut milk and blend together.
Pour into your spring-form pan and place inside a roasting pan and fill halfway with water so its up the sides of your spring-for pan.
Bake for about 1 hour and 15 minutes or until center is slightly jiggly.
Remove from oven and let cool to room temperature before wrapping in tinfoil and chilling for 8 hours to overnight.
Once chilled spread whipped cream over top of cheesecake reserving some for piping if deisred.
Sprinkle with toasted coconut and serve.