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Before you jump to White Chocolate and Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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As you can see, it’s easy to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to white chocolate and coconut cheesecake recipe. To cook white chocolate and coconut cheesecake you need 17 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make White Chocolate and Coconut Cheesecake:

1. Take FOR CRUST
2. Prepare 1 1/2 cup Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags
3. Take 4 tbsp butter, melted
4. Get CHEESECAKE FILLING
5. Provide 5 8 ounce packages of cream cheese, at room temperature
6. You need 1 cup granulated sugar
7. Use 12 oz premium white chocolate, melted, at room temperature
8. Get 3/4 cup coconut milk, at room temperature
9. Use 4 large eggs at room temperature and whisked to combine
10. You need 1 1/2 tsp coconut extract
11. Provide 1 1/2 vanilla extract
12. Use 1/2 cup toasted coconut. Recipe for toasting coconut is attached in direction step #4
13. Get TOPPING AND GARNISH
14. Get 6 oz semi sweet chocolate, melted
15. Provide 1/4 cup toasted coconut
16. Use whipped cream
17. Provide 2 tbsp shaved white chocolate

Instructions to make White Chocolate and Coconut Cheesecake:

1. Preheat oven to 325. Spray a springform pan with bakers spray
2. MAKE CRUST
3. Combine cookie crumbs with melted butter and mix until all is moist. Press into bottom of prepared springform pan. Place in refigerator to chill while preparing filling. Wrap pan with double thickness of foil before filling
4. Toast coconut. Recipe attached below - - https://cookpad.com/us/recipes/358497-toasted-coconut
5. MAKE FILLING.
6. In a large bowl beat cream cheese and sugar until well combined and smooth. Beat in white chocolate, coconut milk, vanilla and coconut extracts. Add whisked eggs as beat just until combined
7. Fold in toasted coconut and pour batter into prepare pan, place cheesecake in a larger baking pan. Add enough hot water to come 1/3 of the way up the pan.
8. Bake until cheesecake center is just set and top is no longer wet looking about 75 to 90 minutes
9. Remove cheesecake from water bath. Place on a rack, still wrapped in foil for 10 minutes. Then remove foil and cool 15 more minutes before running a knife around the edges of the pan to loosen and let cool until room temperature at least hour. Refigerate uncovered until cold, then cover overnight. Before serving remove rim and place on serving plate
10. Top cheesecake with whipped cream, toasted coconut and white chocolate shavings, drizzle with the warm semi sweet chocolate

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