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“Toasted coconut adds a delightful texture and a delicious caramel flavor to this melt-in-your-mouth cheesecake. The crust is a combination of ground pecans, toasted coconut and sugar - DIVINE!!”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350°F Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap bottom of pan with foil or place pan on baking sheet.
  2. CRUST: Pulse nuts, coconut and sugar in a food processor until finely ground. Transfer mixture to a bowl and stir in melted shortening. Press onto bottom of prepared pan. Bake in preheated oven for 15 minutes. Cool completely in pan.
  3. CHEESECAKE: Reduce heat to 300°F.
  4. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, about 2 minutes. Reduce speed to low and add eggs one at a time, mixing until incorporated. Beat in zest and vanilla. Fold in toasted coconut. Pour filling into cooled crust.
  5. Bake in 300F oven until filling is set around the edges but center is wobbly 45=50 minutes. ( the filling will continue to set as it cools). Cool on a wire rack. Place in refrigerator to cool completely, about 2-3 hours.
  6. TIPS: Cheesecake can be made 2 days ahead of time and kept in refrigerator.
  7. To toast coconut, place on a baking sheet and bake 8-10 minutes at 350°F Stir the coconut a few times as the outside bakes faster than the middle.

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