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Coconut Cream Cheesecake on white plate with gold edge from www.ApronFreeCooking.com

Coconut Cream Cheesecake

A vintage recipe for an easy to make baked cheesecake. 

Course Dessert
Cuisine American
Keyword Cheesecake, Coconut Cream, Vintage Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people
Calories 289 kcal

Ingredients

For crust:

  • ¼ c Butter melted and cooled
  • ¼ c Sugar
  • ¾ c All Purpose Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ¼ tsp Salt

For Filling:

  • 8 oz Cream Cheese softened
  • ½ c Sugar
  • 2 T All Purpose Flour
  • 1 large Egg
  • ½ tsp Vanilla
  • 1.5 c Shredded Coconut

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Place a sheet of parchment paper or aluminum foil. 

  2. Using a small mixing bowl, mix melted butter and sugar. 

  3. Add flour, baking soda, baking powder and salt. Mix well, using your wooden spoon or fingers to combine all ingredients. 

  4. Press the crust dough into bottom of prepared pan. 

  5. In a second and larger mixing bowl, whisk together cream cheese and sugar. 

  6. Add flour, egg and vanilla. Mix well until blended and smooth. 

  7. Stir in coconut.

  8. Pour cheesecake mixture over crust. Using a spatula or your wooden spoon, spread evenly.

  9. Bake for 33-36 minute until center is set. Top is golden.

Recipe Notes

Allow to cool completely before removing from pan and slicing. 

Don't forget to remove parchment paper or foil from bottom of crust. (Nobody wants to bite into that!) 

Store in refrigerator, covered.Â