Coconut Cream Cheesecake – Vintage Recipe
A vintage recipe for coconut cream cheesecake will have you reaching for your fork and not wanting to share with anybody!
Served on a shortbread type crust, this creamy coconut dessert is easy to make and doesn’t require a water bath like traditional cheesecake.
Coconut lovers unite!
I’m a fan of coconut, my husband is not. When I found this vintage recipe for coconut cream cheesecake, I couldn’t wait to try it out. I knew I was going to be eating it all by myself.
No, I didn’t do that in one setting.
Honestly.
I spread it out over a few servings and two days. Maybe.
This coconut cream cheesecake reminded me of those candy bars I loved as a girl, the ones called, Mounds and Almond Joy. I mean this cheesecake is very similar to that filling.
Slightly less sweet.
No chocolate coating. But that can be changed … you sure can drizzle some melted chocolate over the top of your slice!
I’ve made lots of cheesecakes in my time. It’s my all time favorite dessert. This is one of the easiest recipes I’ve tried. So if you’re intimidated by classic cheesecake recipes that use a water bath, give this one a try.
If you want to attempt a classic cheesecake recipe, I have one here that works super well! The trick is to keep the oven at a low heat and to make sure there is plenty of water in the bathing pan.
Make It a Meal:
Make this dish part of a dessert buffet. Fresh fruit topped cheesecake, Key Lime pie, lemon blackberry loaf, mocha chocolate cake or oatmeal pie.
 
Of course, if you’re planning a dessert buffet, you’ll want to have piles of cookies and mountains of brownies!
And don’t forget the coffee and tea.
Pin It:
If you love this recipe and want to save it for later, pin it to your Pinterest account.
Variations:
Add some chocolate chips to the mix. Top with chocolate, pineapple, mango or maraschino cherries.
One of my hobbies is collecting, reading, cooking from and selling vintage cookbooks. There are a lot of great lessons to be learned from those old books.
The parchment paper trick in this recipe is one of those. It’s a slick way of keeping the cheesecake from sticking to the pan as well as making it super easy to remove from the pan for cutting and serving.
As you can see, I left the edges of the parchment paper long enough to hang over the top of the pan. This lets me use them as handles when I’m ready to lift the cheesecake out of the pan.
And, don’t worry, the paper doesn’t catch on fire in the oven.
Storage:
After baking, store this cheesecake in the refrigerator. Cover it tightly to keep it from drying out.
You could package up the slices in individual containers or plastic bags. That way you’ll be able to pack this dessert in your lunch box.
That’s assuming you’re going to have left overs. Which might be a stretch! This coconut cream cheesecake is so delicious, that if you serve it at dinner, you’ll likely end up with just and empty dish to deal with.
Coconut Cream Cheesecake Recipe
Ingredients:
Pantry staples: Flour, Sugar, Baking Soda, Baking Powder, Egg, Butter and Vanilla.
Coconut flakes, cream cheese
Recipe Directions:
Mix up the crust, combine the filling. Bake. Cool. Eat!
A simple recipe with basically three or four steps.
Coconut Cream Cheesecake
A vintage recipe for an easy to make baked cheesecake.
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
-
Preheat oven to 375 degrees Fahrenheit. Place a sheet of parchment paper or aluminum foil.
-
Using a small mixing bowl, mix melted butter and sugar.
-
Add flour, baking soda, baking powder and salt. Mix well, using your wooden spoon or fingers to combine all ingredients.
-
Press the crust dough into bottom of prepared pan.
-
In a second and larger mixing bowl, whisk together cream cheese and sugar.
-
Add flour, egg and vanilla. Mix well until blended and smooth.
-
Stir in coconut.
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Pour cheesecake mixture over crust. Using a spatula or your wooden spoon, spread evenly.
-
Bake for 33-36 minute until center is set. Top is golden.
Recipe Notes
Allow to cool completely before removing from pan and slicing.Â
Don't forget to remove parchment paper or foil from bottom of crust. (Nobody wants to bite into that!)Â
Store in refrigerator, covered.Â
Can be cut into 9 squares or 18 triangles (by cutting squares in half diagonally).
Approximate Nutritional Information:
Servings Per Recipe: 9, Amount Per Serving: Calories: 289, Fat: 19g, Cholesterol: 62g, Sodium: 223mg, Carbs: 27g, Protein: 4g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
Interested in one of the books pictured above? You can purchase on Amazon here.
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