Ingredients:
✅ 2 cups graham cracker crumbs
✅ 1/2 cup melted unsalted butter
✅ 3 packages (8 ounces each) cream cheese, softened
✅ 1 cup granulated sugar
✅ 1 teaspoon vanilla extract
✅ 3 large eggs
✅ 1 cup canned coconut milk
✅ 1 cup shredded coconut, toasted
✅ 1 cup heavy cream
✅ 2 tablespoons powdered sugar
✅ 1/2 cup macadamia nuts, crushed
Instructions:
1️⃣ Preheat the oven to 325℉ (163℃). Mix graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
2️⃣ Beat the cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the coconut milk.
3️⃣ Pour the cream cheese mixture over the crust in the pan. Bake for 1 hour 30 minutes, or until the center is set and the top is lightly browned.
4️⃣ While the cheesecake is cooling, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the cooled cheesecake.
5️⃣ Sprinkle the toasted coconut flakes and crushed macadamia nuts over the whipped cream topping. Refrigerate for at least 3 hours before serving.
6️⃣ Cut into slices and serve on decorative plates.
[Prep Time: 20 mins | Cooking Time: 1 hour 30 mins | Total Time: 1 hour 50 mins | Calories: 550 | Servings: 10]