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Coconut Macadamia Cheesecake

A rich and creamy Coconut Macadamia Cheesecake that transports you to a tropical paradise with every bite. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours 25 minutes
Course Baking, Dessert
Cuisine American, Tropical
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the Crust

  • 1.5 cups macadamia nuts, crushed These gorgeous nuts contribute a lovely buttery flavor and a satisfying crunch.
  • 1 cup graham cracker crumbs A buttery graham cracker crust gives the right amount of sweet crunch.
  • 0.5 cups unsalted butter, melted This binds the crust and adds richness.

For the Cheesecake Filling

  • 3 packages cream cheese, softened (8-ounce each) Ensure it’s at room temperature to avoid lumps.
  • 1 cup sugar Adjust sugar quantity to taste.
  • 1 teaspoon vanilla extract Pure vanilla extract is recommended for best flavor.
  • 3 large eggs Use room temperature eggs for a creamy texture.
  • 1 cup coconut cream Use full-fat coconut cream for the best results.
  • 1 cup shredded coconut Choose sweetened or unsweetened based on preference.

Instructions
 

Preparation

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, mix together the crushed macadamia nuts, graham cracker crumbs, and melted butter until resembling wet sand.
  • Press the mixture into the bottom of a 9-inch springform pan.

Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Add in sugar and vanilla extract, blending well until the mixture is velvety.
  • Crack in the eggs one at a time, mixing well after each addition.
  • Add the coconut cream and shredded coconut, mixing until well combined.

Baking

  • Pour the filling into the prepared crust, smoothing the top.
  • Bake for 55-65 minutes until the center is set with just a slight jiggle.
  • Turn off the oven, crack the door open, and let the cheesecake cool gradually for about an hour.
  • Refrigerate for at least 4 hours or overnight before serving.

Serving

  • Sprinkle extra shredded coconut on top before serving.
  • Slice and enjoy!

Notes

For optimal results, avoid overmixing and let eggs come to room temperature. A water bath during baking can help prevent cracks.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 200mgFiber: 2gSugar: 10g
Keyword Coconut Cheesecake, Creamy Cheesecake, Easy Cheesecake Recipe, Macadamia Dessert, Tropical Dessert
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