Coquito Cheesecake Recipe

Coquito Cheesecake is a decadent dessert inspired by the classic Puerto Rican holiday drink “coquito,” which is a rich, creamy coconut and rum beverage. This cheesecake infuses those signature coquito flavors—coconut, rum, cinnamon, and nutmeg—into a smooth, creamy filling with a buttery graham cracker crust.

Coquito Cheesecake Recipe

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/2 cup full-fat coconut milk (unsweetened)
• 1/2 cup sweetened condensed milk
• 1/4 cup cream of coconut (like Coco López)
• 1/4 cup white or spiced rum (optional for more traditional flavor)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Topping (Optional):

• Whipped cream
• Toasted coconut flakes
• Ground cinnamon for dusting

Instructions:

1. Prepare the Crust:

• Preheat Oven: Preheat your oven to 350°F (175°C).
• Mix the Crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture resembles wet sand.
• Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to compact the crust.
• Bake the Crust: Bake the crust for 8-10 minutes until golden and set. Remove from the oven and let it cool while you prepare the filling.

2. Prepare the Filling:

• Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Add Sugar: Gradually add the sugar, mixing until well incorporated.
• Add Eggs: Beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next.
• Incorporate the Liquids: Add the coconut milk, sweetened condensed milk, cream of coconut, rum (if using), and vanilla extract. Mix until the filling is smooth and creamy.
• Spices: Stir in the cinnamon and nutmeg until evenly distributed.

3. Bake the Cheesecake:

• Pour the Filling: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
• Water Bath (optional but recommended): Wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent the cheesecake from cracking.
• Bake: Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight wobble.
• Cool the Cheesecake: Turn off the oven and crack the oven door, letting the cheesecake cool gradually in the oven for 1 hour. This helps prevent cracks. Afterward, transfer the cheesecake to a wire rack to cool completely.

4. Chill:

• Once the cheesecake is cooled to room temperature, cover it and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set.

5. Topping (Optional):

• Whipped Cream & Toasted Coconut: Just before serving, you can top the cheesecake with whipped cream, toasted coconut flakes, and a dusting of cinnamon for a festive touch.

6. Serve:

• Slice and enjoy your Coquito Cheesecake, with the smooth, rich flavors of coconut, cinnamon, and rum shining through in every bite.

Tips:

• No Rum Option: If you’d prefer to leave out the alcohol, simply omit the rum. You can add a teaspoon of rum extract for flavor.
• Crust Variations: For a more tropical twist, use crushed coconut cookies or gingersnaps instead of graham crackers.
• Storage: Store any leftover cheesecake in the fridge for up to 5 days. You can also freeze slices for up to 2 months; just wrap them tightly in plastic wrap and then foil.

This Coquito Cheesecake is a delightful holiday dessert that captures the flavors of coquito in a rich, luscious cheesecake form, making it a perfect addition to any festive table!