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Vanilla Bean Cheesecakes with Toasted Coconut Crust Topped with Chocolate Ganache

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Servings: 6
Author: Mary Ann Dwyer


  • Crust:
  • 1/2 cup toasted coconut chips plus extra for garnish I use Dang Toasted Coconut Chips
  • 1 cup graham cracker crumbs
  • 1 tsp. Rodelle vanilla extract
  • 5 Tbsp. unsalted butter melted
  • Cheesecake Filling:
  • 16 oz. cream cheese
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 Tbsp. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1 Rodelle vanilla bean seeds removed
  • 1 tsp. Rodelle vanilla extract
  • Chocolate Ganache:
  • 8 oz. semisweet chocolate chips
  • 1/2 cup heavy cream


  • Preheat oven to 325 degrees.
  • In a food processor pulse toasted coconut chips until finely chopped.
  • In a medium bowl, combine coconut, graham crackers, vanilla extract and melted butter.
  • Mix together with a fork until incorporated.
  • Press 1/4 cup crumbs into the bottom of each tin.
  • In the bowl of a stand mixer fitted with paddle attachment beat cream cheese and sugar until smooth and creamy, about 2 minutes.
  • Add eggs and egg yolk, one at a time with the mixer running, scraping down the sides of the bowl after each addition.
  • Stir in flour, salt, vanilla bean seeds and vanilla extract until smooth and just combined.
  • Pour filling into crusts, smooth tops and bake at 325 degrees for 20-25 minutes until centers have set.
  • Cool to room temperature in cheesecake pan. Continue to chill in refrigerator for an hour.
  • Once cooled remove from pan and place on serving platter.
  • For the chocolate ganache: Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until melted and smooth, stirring often.
  • Top each cheesecake with melted chocolate and sprinkle with toasted coconut chips if desired.