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a coconut cheesecake heaped with toasted coconut flakes in a wide horizontal shot, set on a white plate on a light wood table, bright natural light, shallow depth of field, landscape orientation

Coconut Cream Sour Cream Cheesecake

An indulgent dessert of rich cheesecake crafted using coconut milk and sour cream then topped with toasted coconut.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 0.5 cup coconut milk
  • 1 cup shredded coconut

Method
 

  1. Press the crumb mixture into a pan and chill.
  2. Beat the cream cheese, sugar, and sour cream until smooth.
  3. Mix in the coconut milk and half the shredded coconut, then add the eggs.
  4. Pour over the crust and bake at 325F for 70 minutes.
  5. Cool, then chill at least 4 hours.
  6. Pile toasted coconut over the top before serving.

Notes

Toast the coconut low and slow so it doesn't burn.