Cheesecake Factory Coconut Cream Pie Cheesecake

Our ABK team tasted the Cheesecake Factory Coconut Cream Pie Cheesecake and fell in love. Imagine layers of chocolate ganache, creamy coconut cheesecake, custard, coconut whipped cream, and toasted coconut, all resting on a coconut crust!

One bite and we knew it was a recipe worthy of developing for at-home bakers. For less than the cost of about 2 slices at the Cheesecake Factory, you can make a whole Coconut Cream Pie Cheesecake at home and have plenty to share!

Cheesecake Factory Coconut Cream Pie Cheesecake recipe

What makes this cheesecake so special?

Let’s break down the layers of our Cheesecake Factory Coconut Cream Pie Cheesecake from the bottom up.

Coconut graham cracker crust: Loaded with sweetened coconut flakes and just enough graham cracker and butter to create an almost Almond Joy experience.

Ganache: Semisweet chocolate ganache adds a rich and smooth element, and it’s so simple to make.

Coconut cheesecake: This cheesecake comes together as easily as turning on a mixer. Made with classic ingredients, including cream cheese, sugar, eggs, and coconut milk.

Coconut custard: A smooth, easy-to-make custard layer.

Coconut whipped cream: Nothing beats coconut-flavored whipping cream!

Toasted coconut flakes: A sweet, nutty, crunchy finishing touch. 

homemade coconut cream cheesecake recipe

How to make the Best Cheesecake

  • Use room temperature ingredients for smooth, uniform mixing. Don’t rush this step!
  • Mix on low to create a dense, creamy texture.
  • Scrape the bowl (don’t forget the very bottom) often to combine all ingredients.
  • After adding eggs, slowly mix just until incorporated.
  • Using a water bath for baking results in the best, most creamy texture. Not completely necessary, but there is a notable difference!(see recipe notes)

How do I know when my cheesecake is done?

Shake the pan. (Gently!) When the cheesecake is finished, the center should be slightly jiggly. It will continue to bake and set up after it is removed from the oven. 

Check the top. It should have a matte, not shiny, finish. If it is shiny, bake a few minutes longer. 

The internal temperature should reach 150-155 degrees. 

how to freeze a coconut cheesecake

Can I freeze cheesecake?

Yes! Cheesecakes freeze well either as a whole cheesecake or in individual slices. Be sure to cool first, then wrap in plastic wrap and then in foil before freezing. Careful not to smash the dessert! When freezing a pie or cake that is decorated, we buy a bakery box, wrap the dessert, then wrap the outside of the box with plastic wrap to protect from freezer burn. To thaw, place in the refrigerator overnight or on the counter for a few hours. For a fresh presentation, we recommend adding the whipped cream and toasted coconut after the cheesecake has thawed. 

How to cut a cheesecake?

Make sure the cheesecake is chilled completely to help hold its shape. Dip a long, thin knife in hot water and wipe the knife with a clean cloth between cutting each slice. 

We love this recipe for Cheesecake Factory Coconut Cream Pie Cheesecake and think it’s perfect for all special occasions. You’ll be surprised how simple it is to make! Other ABK cheesecakes we love: Classic Strawberry Cheesecake, Authentic 5 Ingredient Basque Cheesecake (gluten free, photo below) and White Chocolate Blueberry Cheesecake with Ginger Cookie Crust.

5-ingredient Basque Cheesecake

Cheesecake Factory Coconut Cream Pie Cheesecake

Print Pin
Better Than Cheesecake Factory Coconut Cheesecake with chocolate ganache layer on a white serving plate with gold forks.
Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Chill Time: 8 hours
Total Time: 10 hours
Servings: 12
Layers of chocolate ganache, creamy coconut cheesecake, custard, coconut whipped cream, and toasted coconut, all resting on a coconut crust.

Ingredients 

Please read entire recipe before starting. Also read recipe notes about baking the cheesecake in a water bath which will greatly enhance the texture and overall appearance of finished dessert!

Crust

  • 1 cup sweetened coconut flakes
  • ¾ cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt

Ganache

  • 1 cup whipping cream
  • 8 ounces semisweet baking chocolate

Cheesecake

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ teaspoon salt
  • 3 eggs, beaten
  • 7 ounces coconut milk

Custard

  • 1 ½ cups heavy whipping cream
  • 2 heaping tablespoons white chocolate flavored or vanilla flavored instant pudding powder
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

Coconut Whipped Cream

  • 1-1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • ½ cup toasted coconut for topping

Instructions

  • Preheat oven to 350 degrees. Place rack in the center of the oven.
  • Prepare a 9-inch springform pan by spraying the inside with cooking spray.

Crust

  • In a medium bowl, combine all crust ingredients and mix thoroughly. Press in the bottom of the prepared pan.
  • Bake for 10 minutes or until the edges are slightly golden. Remove from the oven and cool.
  • Lower oven temperature to 325 degrees.
  • Prepare the ganache while the crust is baking.

Ganache

  • Prepare ganache by placing whipping cream and chocolate in a bowl. Microwave for 40 seconds and then stir. Continue microwaving and stirring in 15-second increments until chocolate is melted and ingredients are smooth. Spread ganache evenly over the cooled crust. Place in freezer while making cheesecake layer.

Cheesecake

  • In the bowl of a stand mixer, mix cream cheese until smooth. Add sugar, cornstarch, extracts, and salt. Mix on low speed, scraping down the sides and bottom of the bowl as needed. Add eggs and mix just until incorporated. Add coconut milk and mix just until combined.
  • Pour carefully or spoon into prepared pan to not disturb the ganache layer. Smooth the top.
  • If using water bath method (see recipe notes) follow baking instructions in notes. We highly recommend using the water bath method.
  • If not using water bath instructions, bake for about 60-70 minutes or until the center of the cheesecake is slightly jiggly. Remove from oven and cool to room temperature.
  • While cooling, make the custard.

Custard

  • Add all custard ingredients in a medium bowl. Whip just until thickened. Spread evenly over the cooled cheesecake.
  • Cover cheesecake in aluminum foil and refrigerate for 8 hours or overnight. Before serving, top with coconut whipped cream.

Coconut Whipped Cream

  • Place all ingredients in a medium bowl. Whip just until stiff peaks form. Spread over the pudding layer. If desired, reserve some of the whipped cream for piping and decorating the cheesecake.
  • Top with toasted coconut.

Notes

For extra creamy, smooth texture-try a water bath. (We used a water bath for the cheesecake pictured) Follow the instructions below:
  • Boil 3 cups of water. Set aside.
  • Tear off 2 sheets of foil, large enough to cover the bottom and up the sides of a springform pan (at least 1 1/2 inches high on outside of pan so water won’t seep in).
  • Set the springform pan (filled with baked crust and ganache) on top of the foil. bring the foil up and around the pan, folding tightly against the sides. Pour the cheesecake layer on top. 
  • Put the springform pan on a baking sheet (jelly roll pan with one-inch sides)  and place it in the oven. Carefully fill the baking sheet with boiling water almost to the top of the jelly roll pan.
  • Keep the oven door closed as much as possible to maintain heat level.
  • Alternately, an easy water bath option is to place a 9×13-inch pan on a rack directly below the cheesecake. Add boiling water to fill halfway. The cheesecake may take a bit longer to bake if using a water bath. Typical bake time is 60-70 minutes. 

Equipment

  • 1 9 inch springform pan
  • heavy duty foil, or regular aluminum foil

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!