Cheesecake Factory Coconut Cream Pie Cheesecake
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 1/2 cups 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 MAKE-AHEAD:
Assemble and bake layers as directed. Do not add the whipped cream until day of serving. Wrap the cheesecake in Saran Wrap tightly and freeze for up to three months. A day before serving, remove from freezer, and remove the Saran Wrap. Recover with foil or a new layer of Saran. This will eliminate the ice crystals that formed while freezing to melt onto the dessert. Let thaw for 24 hours in fridge. Whip cream a few hours before serving. Pipe on whipped cream or simply spread on top. Refrigerate for 3-6 hours. Top with toasted coconut and serve.
WATER BATH METHOD:
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 9x13-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.