Coconut Cream Pie Cheesecake Recipe

Prepare and pre-bake crust

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment. In a large bowl combine 3 cups shredded coconut, 1/2 cup granulated sugar, 3 large egg whites, 3 tbsp melted butter, 1 tsp vanilla extract and 1/4 tsp salt. Stir until well combined and the mixture is sticky and holds together when pressed.

Press the coconut mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan to form a compact crust. Bake for 12–15 minutes, or until the edges and top are golden brown. Remove from oven and allow the crust to cool while you prepare the cheesecake filling. Reduce oven temperature to 325°F (160°C) for the cheesecake stage.

Bring cream cheese to room temperature

Ensure the 24 oz cream cheese is at room temperature (about 30–60 minutes) so it blends smoothly. Preheat oven to 325°F if not already.

In a large bowl using a hand mixer or stand mixer fitted with the paddle, beat the room-temperature cream cheese and 1 cup granulated sugar on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 3 large eggs one at a time, mixing on low speed and scraping the bowl between each addition to keep the batter smooth. Do not overbeat; mix just until combined.

With the mixer on low, add 1/2 cup coconut cream, 1/2 cup sour cream, 1 tbsp cornstarch, 2 tsp vanilla extract, 1/2 tsp coconut extract (if using), 1 tbsp lemon juice and 1/2 tsp salt. Mix until homogeneous. Fold in 1 cup shredded coconut by hand with a spatula to keep the batter airy.

Assemble and bake in a water bath

Place the pre-baked coconut crust into a larger roasting pan. Pour the cheesecake batter into the cooled crust and smooth the top. Wrap the bottom and sides of the springform pan tightly in heavy-duty foil (two layers) to prevent water from seeping in. Place the wrapped pan into the roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).

Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still slightly wobbly (it will firm while cooling). Turn the oven off, crack the door and let the cheesecake cool in the oven for 1 hour to reduce cracking. After that hour, remove the cheesecake from the water bath and foil, peel off the foil, and let it cool completely on a wire rack for 1 hour. Then refrigerate at least 4 hours or overnight until fully chilled and set.

Cook the pastry cream

In a medium saucepan, warm 1.5 cups whole milk over medium heat just until it begins to steam (do not boil). In a separate bowl whisk 4 large egg yolks with 1/3 cup granulated sugar until pale. Whisk in 3 tbsp cornstarch until smooth.

Temper the egg mixture by pouring about 1/3 of the hot milk into the yolks in a thin stream while whisking constantly. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking continuously.

Return saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 1–2 minutes after thickening. Remove from heat and stir in 2 tbsp butter, 1.5 tsp vanilla extract, and 1/8 tsp salt until smooth.

Transfer the pastry cream to a shallow bowl, press plastic wrap directly on the surface to prevent a skin, and refrigerate until fully chilled, at least 2 hours (can be made ahead).

Make ganache

Place 4 oz finely chopped bittersweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan just until it begins to simmer, then pour it over the chopped chocolate. Let sit 1–2 minutes, then whisk until smooth. Whisk in 1 tbsp butter and a pinch (1/16 tsp) of salt until glossy and combined. Let the ganache cool at room temperature until slightly thickened but still pourable, about 20–30 minutes.

Toast the coconut

While other components chill, spread 1/2 cup shredded coconut on a baking sheet and toast in a preheated 350°F (175°C) oven for 4–6 minutes, stirring once, until golden. Watch closely to avoid burning. Remove and cool.

Make whipped cream

In a chilled bowl whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract to soft/medium peaks. Cover and refrigerate until assembly.

Assemble the layers

Once the cheesecake is fully chilled and set (at least 4 hours or overnight), remove it from the springform pan and place it on a serving plate. Spread the chilled vanilla pastry cream evenly over the top of the cheesecake in an even layer (about 1/2 inch thick). Return to the refrigerator for 20–30 minutes to firm the custard slightly.

Pour the cooled but pourable chocolate ganache over the chilled custard layer and gently spread to the edges. Refrigerate 30–60 minutes until the ganache is set but not rock-hard.

Pipe or dollop the whipped cream around the edge or in the center as desired. Sprinkle toasted coconut over the top and add optional chocolate shavings for decoration. Keep refrigerated until serving. For clean slices, chill the assembled pie-cheesecake for at least 30 minutes after final assembly and use a hot, dry knife wiped between cuts.