Pumpkin Coconut Cream Cheesecake
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Category: Cheesecake
Servings: 1 cake
Description
Indulge in a delightful dessert that combines the rich, warm flavors of pumpkin with the tropical sweetness of coconut in this Pumpkin Coconut Cream Cheesecake. Perfect for any occasion, this cheesecake offers a creamy texture with a slight crunch from the nuts and coconut, making each bite an irresistible treat. The creamy frosting atop the cake adds an extra layer of indulgence, bringing this dessert to a whole new level of deliciousness. Ideal for gatherings or a cozy night in, share this decadent dessert with loved ones and enjoy the flavors of fall in every bite!
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 2 cups |
| Eggs | 1 1/4 cups |
| Pumpkin puree | 4 cups |
| Salt | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Flour | 1 cup |
| Ground cinnamon | 2 teaspoons |
| Ground ginger | 1 teaspoon |
| Ground allspice | 1/2 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Flaked coconut | 1/2 cup |
| Butter | 1/2 cup |
| Cream cheese | 1 block (8 oz) |
| Confectioners’ sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Flaked coconut (for frosting) | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 8966.9 kcal |
| Fat Content | 479.8 g |
| Saturated Fat Content | 146.9 g |
| Cholesterol Content | 1217.5 mg |
| Sodium Content | 5886.1 mg |
| Carbohydrates Content | 1122.2 g |
| Fiber Content | 18.6 g |
| Sugar Content | 885.8 g |
| Protein Content | 85.4 g |
Instructions
For the Cake
-
Preheat the Oven
Preheat your oven to 350Β°F (175Β°C). Grease a 9x13x2-inch baking pan with butter or cooking spray to ensure the cake doesnβt stick. -
Mix the Wet Ingredients
In a large bowl, beat together the sugar and oil until the mixture is smooth and creamy. Add in the eggs one at a time, continuing to beat well after each addition. Stir in the pumpkin puree until fully combined, creating a rich and smooth mixture. -
Add Dry Ingredients
In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, ginger, allspice, and nutmeg. Gradually fold this dry mixture into the wet ingredients, ensuring everything is well incorporated. -
Incorporate Coconut and Nuts
Gently stir in the flaked coconut and any nuts you desire for a slight crunch and added flavor. These ingredients will add both texture and flavor to the cake, complementing the pumpkin base beautifully. -
Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick or cake tester inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely before frosting.
For the Frosting
-
Prepare the Frosting Base
In a mixing bowl, beat together the butter and cream cheese until smooth and creamy. This will form the rich base for your frosting. -
Add Sugar and Vanilla
Gradually add the confectioners’ sugar and vanilla extract, mixing continuously until the frosting is smooth and fluffy. Taste and adjust sweetness as needed. -
Finish the Frosting
Stir in the flaked coconut to give the frosting a delightful texture. This will add a bit of crunch and a burst of coconut flavor that pairs wonderfully with the pumpkin cake. -
Frost the Cake
Once the cake has completely cooled, spread the cream cheese frosting evenly over the surface of the cake. Be generous with the frosting to create a thick, luscious layer on top.
Serving Suggestions
Once frosted, cut the cake into squares and serve chilled or at room temperature. This Pumpkin Coconut Cream Cheesecake is perfect for fall gatherings, holiday celebrations, or as a sweet treat to enjoy with friends and family. For an extra special touch, garnish each slice with a sprinkle of toasted coconut or chopped nuts.
Tips for Success
- Make-Ahead: This cheesecake can be made a day in advance, as the flavors tend to develop even more overnight. Just make sure to store it in the fridge to keep it fresh.
- Variations: You can add a handful of chopped walnuts or pecans to the cake batter for a bit more crunch. Additionally, feel free to switch up the frosting by adding a bit of maple syrup for a deeper autumn flavor.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature.
Enjoy this Pumpkin Coconut Cream Cheesecake from lovewithrecipes.com β a perfect dessert for any season!
