Pumpkin Coconut Cheesecake Recipe

Name: Pumpkin Coconut Cheesecake
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups graham cracker crumbs; 1 ½ cups shredded sweetened coconut; ¾ cup granulated sugar; 6 tablespoons (3 ounces) unsalted butter, melted; 4 large eggs; Pumpkin Puree; ½ cup packed light brown sugar; Cinnamon; Nutmeg; Ginger; Salt; Cream Cheese; Whipping Cream; Vanilla

Indulge in the ultimate autumn dessert: a creamy, dreamy Pumpkin Coconut Cheesecake! This recipe, inspired by Chatelaine's October 2009 issue, combines the comforting flavors of pumpkin spice with the tropical sweetness of coconut. A buttery graham cracker crust provides the perfect base for this decadent cheesecake, topped with a sprinkle of toasted coconut for an extra touch of deliciousness. Perfect for Thanksgiving, fall gatherings, or any time you crave a slice of heaven!

Prep Time 30 mins

Cook Time 80 mins

Calories 713.3 kcal

Protein 21g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Coconut Cheesecake

1 ½ cups graham cracker crumbs
1 ½ cups shredded sweetened coconut
¾ cup granulated sugar
6 tablespoons (3 ounces) unsalted butter, melted
4 large eggs
Pumpkin Puree
½ cup packed light brown sugar
Cinnamon
Nutmeg
Ginger
Salt
Cream Cheese
Whipping Cream
Vanilla

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pumpkin Coconut Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pumpkin Coconut Cheesecake

**Preheat oven to 325°F (160°C).** Lightly grease a 10-inch springform pan.
**Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, 1 cup shredded sweetened coconut, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Stir until evenly moistened.
**Press the crust:** Press the crumb mixture firmly into the bottom and partway up the sides of the prepared springform pan.
**Bake the crust:** Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
**Prepare the filling:** In a large bowl, whisk together 4 large eggs and 1 (15 ounce) can pumpkin puree.
**Add pumpkin spice:** Whisk in ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and a pinch of ground nutmeg.
**Beat the cream cheese:** In a separate large bowl, beat 3 (8 ounce) packages cream cheese, softened, with an electric mixer until smooth and creamy.
**Incorporate sugar:** Gradually beat in 1 ½ cups granulated sugar until well combined.
**Add cream cheese mixture to pumpkin mixture:** Gently fold the cream cheese mixture into the pumpkin mixture until just combined. Do not overmix.
**Pour into crust:** Pour the filling into the cooled crust.
**Bake the cheesecake:** Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly. Do not overbake!
**Cool slowly:** Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
**Chill:** Let the cheesecake cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight.
**Finish and serve:** Carefully run a thin knife around the edges of the cheesecake to loosen it from the pan. Remove the sides of the springform pan. Sprinkle with ½ cup toasted coconut flakes before serving.