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Coconut Macaroon Cheesecake Recipe

Indulge in this dreamy Coconut Macaroon Cheesecake! A tropical twist on a classic dessert, featuring a creamy, coconut-infused cheesecake filling atop a crunchy macaroon crust. This recipe is perfect for special occasions or when you simply crave a taste of paradise.

Prep Time 60 mins
Cook Time 460 mins
Calories 338.7 kcal
Protein 11g
Rating 4.5 (2 Reviews)
Coconut Macaroon Cheesecake 21

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Macaroon Cheesecake

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How to Make Coconut Macaroon Cheesecake

  1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
  2. Make the macaroon crust: In a food processor, pulse 1 ½ cups macaroon cookies until finely ground. Add ⅓ cup melted unsalted butter and pulse until combined. Press the mixture into the bottom of the prepared springform pan.
  3. Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
  4. Make the cheesecake filling: In a large bowl, beat 3 (8 ounce) packages cream cheese until smooth and creamy. Gradually add 1 ½ cups granulated sugar, beating until well combined. Add 2 teaspoons vanilla extract and beat until smooth.
  5. In a separate bowl, beat 2 large eggs until light and frothy. Gradually add the eggs to the cream cheese mixture, mixing until just combined. Be careful not to overmix.
  6. Stir in 1 cup shredded sweetened coconut and ¼ cup coconut cream.
  7. Pour the filling over the cooled crust and smooth the top.
  8. Place the springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
  9. Bake for 45-55 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. DO NOT overbake.
  10. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
  11. Remove the cheesecake from the oven and let it cool completely in the roasting pan. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

57g

Fat

84g

Carbs

5g

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