Italian Cream Cheesecake
A coconut and pecan cheesecake inspired by classic Italian cream cake, topped with a cream cheese frosting layer and even more coconut and pecans.
- Prep Time
- 40 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 55 min
- Servings
- 12 servings
I went to a surprise birthday dinner recently for a friend I don't get to see nearly enough anymore — one of those girls'-night crews that used to get together constantly and now maybe manages once a year, if we're lucky. Kids ranging from toddlers to twenty-somethings will do that to a friend group.
At dinner, she told me with a straight face that she was "allergic to sweets" because they "make her hips swell." I fell for it completely, panicked out loud, and then got roasted for it while I finished my slice of birthday cake and my martini. This is the Italian Cream Cheesecake I came up with afterward, since I couldn't find a recipe I liked anywhere online. Fair warning: it might make your hips swell too, allergy or not.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs (use gluten-free graham crackers or almond flour to make this GF)
- 2 tbsp. granulated sugar
- 5 tbsp. unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 1/2 cup frozen grated coconut, thawed
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. coconut extract
- 2/3 cup heavy cream
- 1/2 cup chopped pecans
For the Topping
- 4 oz. cream cheese, softened
- 4 oz. frozen whipped topping, thawed
- 1/4 cup chopped pecans
- 1/4 cup frozen grated coconut, thawed
Instructions
- 1Preheat the oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty foil and place it inside a 12 inch cake pan.
- 2Toss the graham cracker crumbs with 2 tablespoons sugar, then mix in the melted butter with your hands until combined. Press evenly into the bottom of the springform pan. Bake for 7 minutes, then set aside.
- 3In a standing mixer, beat 8 oz. cream cheese, the cornstarch, grated coconut, and 2/3 cup sugar until smooth. Add another 8 oz. cream cheese with 1/3 cup sugar and beat until smooth. Add the remaining cream cheese and sugar one at a time, beating until smooth each time.
- 4Slow the mixer to stirring speed. Add the extracts and eggs one at a time, scraping down the sides with a spatula. Slowly add the heavy cream, beating just until combined — do not overmix. Stir in 1/2 cup chopped pecans.
- 5Spoon the batter into the pan over the crust and spread into an even layer. Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan.
- 6Bake for about 1 hour 15 minutes, until lightly browned on top. Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 7Cover and freeze for at least 4 hours, preferably overnight. Release the springform sides, then invert the cheesecake onto a flat surface, remove the bottom of the pan, and turn back over onto a serving plate.
- 8Beat the 4 oz. cream cheese and whipped topping together until smooth, then spread over the top of the cheesecake. Sprinkle with the remaining pecans and coconut, and return to the freezer for about 30 minutes to set.
- 9Slice with a sharp, straight-edged knife, wiping between cuts.
Storage & Reheating
Store in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
