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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
  • Total Time
    Prep: 40 min. Bake: 1 hour + chilling
  • Makes
    16 servings


  • 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 sweetened shredded coconut, toasted, divided


  • 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.

Test Kitchen Tips
  • Use the bottom of a glass or measuring cup to neatly press the crumb crust into the springform pan.
  • This recipe works best with canned, not refrigerated, coconut milk. Because the fat tends to separate from the liquid, be sure to mix it well.

  • Editor's 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.
    Nutrition Facts
    1 slice: 517 calories, 40g fat (25g saturated fat), 144mg cholesterol, 332mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 9g protein.


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    Average Rating:
    • Hannah
      Jun 27, 2018

      I tend to avoid extracts wherever I can. This looks like a cheesecake right up my alley but as mentioned, the extract. I know it makes vast difference, but would it still be enjoyable dessert without it?

    • Treasure13
      Feb 21, 2018

      Best cheesecake recipe I have found to date. I do not like coconut, and I loved this cheesecake! The recipe is also a great base for variations. I have substituted the coconut extract with different extracts. I recently used strawberry extract and about 1/3 C. blended strawberries in place of the original recipe's coconut extract and shredded coconut ingredients.

    • lvarner
      Feb 2, 2018

      This cheesecake is excellent! I am a big cheesecake fan, and this one is wonderful to make and eat. I like to sprinkle some chopped macadamia nuts on top for a nice additional crunch and added tropical flavor.

    • Appy_Girl
      Apr 17, 2017

      Made this for Easter and everyone really enjoyed it. I cut it into small squares and add some additional toasted coconut to the top of each square and speared each one with a small appetizer fork. Great presentation. I did have to up the oven temp to 350 as mine went over the hour and 15 minute mark but was still giggly in the center. Next time I will try using a slightly larger spring form pan. The taste was rich and not overly sweet.Taste of Home Volunteer Field Editor.

    • Bethay
      May 17, 2016

      No comment left

    • faydza
      Oct 11, 2015

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

    • Nichaphat
      Aug 28, 2014

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

    • starsfan
      Jun 10, 2014

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

    • kjlovell42
      Apr 21, 2014

      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!!