This delightful cheesecake combines the rich flavors of white chocolate, the tropical essence of coconut, the sweet allure of caramel and the crunchy goodness of toasted coconut, all nestled in a luscious cheesecake with a delightful cake crust. Inspired by the famous Tom Cruise White Chocolate Coconut Bundt Cake, this cheesecake brings a whole new…
White Chocolate Coconut Caramel Cheesecake
This delicious cheesecake flavor combination is based on the cake that has been all the rage on food blogs this year. Supposedly Tom Cruise gifts a White Chocolate Coconut Bundt Cake, made by Doan’s Bakery in Los Angeles, to his friends each Christmas. This year, 2023, copycat recipes of this cake have been presented on several blogs and definitely caught my attention! I made CakebyCourtney’s version the weekend after her recipe dropped. It was amazing!!
Within the same week, Orson Gygi presented their copycat version, as well as information about bundt cakes in general. It’s a must read! The extra special ingredients Orson Gygi added to their version of “Toms” cake intrigued me and their use of cream cheese frosting and additional white chocolate reminded me of a cheesecake.
So… of course, I based my crust on Gygi’s recipe, added a delicious toasted coconut frosting I had tasted inside a French macaron, and flavored my white chocolate cheesecake recipe with coconut. The combination with added toffee chips and caramel sauce is perfectly divine! And worth every bite!!
In celebrating National Cheesecake Day, have you tried our other cheesecake recipes? None of them require a water bath! Try our Classic Cheesecake or our Peanut Butter Cheesecake or our Strawberry Basil Ricotta Cheesecake!
Ingredients for White Chocolate Coconut Caramel Cheesecake:
Here’s some ingredients to take note of:
- Coconut cream pudding mix: This is the instant pudding version you find at the grocery store. Just purchase the smallest package and use a kitchen scale for the perfect amount. A small package is enough for three cake crusts.
- White chocolate powder: You can use Ghirardelli White Chocolate Powder purchased at Amazon or Sweet Ground White Chocolate purchased at Orson Gygi. The white chocolate flavor this ingredient adds to the cake makes it worth your time to find it!
- Lor-Ann coconut emulsion: This emulsion is highly preferred over an extract. The flavor of the Lor-Ann emulsion tastes natural, not fake. It really is luscious!
- Callebaut Belgian white chocolate callets: High quality white chocolate makes a BIG difference. These callets happen to be couverture chocolate, the best. It has a high content of cocoa butter. Cheap versions contain no cocoa butter, just sugar and oil. Besides Callebaut, Ghirardelli and Guittard both produce a high quality chocolate chips that could be substituted. Orson Gygi sells Callebaut white chocolate callets.
- Finely shredded white coconut: Orson Gygi sells a Fancy Shred Coconut that is perfectly suited for this cheesecake.
- Toffee chips: This ingredient is hard to find without the accompanied chocolate from a heath bar. I wanted this cheesecake to be chocolate-free. Gasp! But white chocolate, coconut and caramel can really shine on their own!! I finally found what I needed at Amazon—as an ice cream topping ingredient!
- Toasted coconut: Orson Gygi sells their own version of toasted coconut. It’s so good, you could eat it like candy! I will never toast my coconut at home again—it’s that good!! I do not collect commission on my sales… I just like their product so much!!
- Cream cheese: Use full fat cream cheese.
- Coconut milk cream: Thai Kitchen coconut milk has a high concentration of cream. For this cheesecake, you want a thicker coconut milk/cream for best results. I prefer this brand.
- Ghirardelli caramel sauce: You need a caramel sauce that is thin enough to drizzle, yet thick enough to stay in place. If you use homemade caramel sauce, or melted caramel, add a little cream to get a good drizzle.
- Mini White Chocolate Chips: I like the Guittard White Chocolate Cookie Drops from Orson Gygi. They are tiny and tasty!
This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.
How to Make the White Chocolate Coconut Cheesecake:
White Chocolate Coconut Cake Crust:
The journey to bliss begins with the cake crust, and this one is based on the beloved Orson Gygi’s White Chocolate Coconut Bundt Cake. It’s an enticing blend of white chocolate, coconut cream pudding, and a hint of coconut emulsion. The moist and tender cake is enhanced with the delightful crunch of shredded coconut and tantalizing bits of Callebaut Belgian white chocolate callets. Baked to perfection in a springform pan, it lays the foundation for an extraordinary cheesecake experience.
White Chocolate Coconut Cheesecake:
Now, let’s talk about the star of the show – the White Chocolate Coconut Cheesecake! Creamy, dreamy, and infused with the heavenly flavors of white chocolate and coconut, this cheesecake is a treat for the senses. We begin by melting premium white chocolate chips with a touch of heavy cream to create a rich ganache that will infuse the cheesecake with that irresistible white chocolate flavor.
Next, we combine cream cheese, sugar, and flour to achieve a smooth and velvety texture. We then introduce the white chocolate ganache, along with a burst of coconut goodness from Lor-Ann coconut emulsion and Thai Kitchen coconut milk. The result is a cheesecake that’s velvety, rich, and filled with delightful coconut notes.
To add a delightful twist, we sprinkle toasted coconut and toffee chips on the cake crust before pouring in the cheesecake batter. This brings a lovely crunch and extra coconut flavor to every bite.
Toasted Coconut Cream Cheese Frosting:
To take this dessert to the next level, we crown our cheesecake with a scrumptious toasted coconut cream cheese frosting. This frosting is a harmonious blend of cream cheese, butter, powdered sugar, and Lor-Ann coconut emulsion. The toasted coconut folded into the frosting adds a delightful texture and an extra burst of coconut flavor.
Decorating the Cheesecake:
To make this cheesecake a true masterpiece, we press toasted coconut onto the sides of the cheesecake. Then, adorn the cheesecake top with an array of delectable toppings. A drizzle of caramel sauce adds a sweet and gooey touch, while shredded white coconut and mini white chocolate chips create a beautiful contrast against the creamy white cheesecake. Don’t forget the toffee chips, which lend a delightful crunch and a burst of caramel flavor to the overall experience.
Now, it’s time to make this cheesecake a sight to behold. We spread a generous layer of the Toasted Coconut Cream Cheese Frosting on top of the cheesecake, creating a smooth and inviting canvas. Then, spread a thin layer of frosting on the side, enabling the press of toasted coconut onto the sides, adding a beautiful and delicious coconut crust.
In a mesmerizing circular pattern, we drizzle luxurious caramel sauce on top, then sprinkle shredded white coconut along the top edge and middle. Top with a generous sprinkling of mini white chocolate chips and toffee chips. These toppings create a stunning presentation and provide delightful bursts of flavor in every bite.
Serving and Storage:
Now that your White Chocolate Coconut Caramel Cheesecake is complete, it’s time for an extra indulgence! Serve each luscious slice with a dollop of whipped cream and an extra drizzle of caramel sauce. The combination of flavors and textures in this White Chocolate Coconut Caramel Cheesecake is absolutely divine. Each forkful offers a symphony of rich white chocolate, luscious coconut, and the sweetness of toffee and caramel.
This cheesecake is perfect for special occasions, celebrations, or just indulging in a luxurious treat. Store any leftovers (if there are any!) in the refrigerator for up to one week, or freeze for up to three months to enjoy this dessert whenever the craving strikes.
So there you have it – a masterpiece of flavors and textures, the White Chocolate Coconut Caramel Cheesecake. I can’t wait for you to try it and let me know how much you love it. Until next time, happy baking and bon appétit!
–Kim
White Chocolate Coconut Caramel Cheesecake
Equipment
- 8 or 9-inch springform pan
Ingredients
White Chocolate Coconut Cake Crust:
- (Cake based on Orson Gygi’s White Chocolate Coconut Bundt Cake recipe)
- 1 cup (120g) all-purpose flour
- 1.1 ounce (32g) packaged coconut cream pudding mix
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (56.5g) unsalted butter room temperature
- ½ cup (99g) granulated sugar
- 7 Tablespoons white chocolate powder
- ½ teaspoon vanilla
- 1 teaspoon Lor-Ann coconut emulsion
- 2 large eggs room temperature
- 1/3 cup (76g) sour cream room temperature
- ¼ cup (42.5g) Callebaut Belgian white chocolate callets chopped
- 1 cup (86g) finely shredded white coconut
White Chocolate Coconut Cheesecake:
- 1 cup (170g) Callebaut Belgian white chocolate callets
- 2 Tablespoons (30g) heavy cream
- 2 packages (16oz/454g) cream cheese room temperature
- 6 Tablespoons (74g) granulated sugar
- 4 ½ teaspoons (11g) all-purpose flour
- 2 large eggs room temperature
- 1 Tablespoon Lor-Ann coconut emulsion
- 2 Tablespoons Thai Kitchen coconut milk
- ½ cup (43g) toasted coconut Orson Gygi recommended
- ¼ cup toffee chips without chocolate
Toasted Coconut Cream Cheese Frosting:
- ¼ cup (56.5g) unsalted butter
- 4 ounces (113.5g) cream cheese
- 1 ½ cups (187.5g) powdered sugar
- ½ Tablespoon Lor-Ann coconut emulsion
- pinch kosher salt
- ½ cup toasted coconut Orson Gygi recommended
Toppings:
- Toasted coconut Orson Gygi recommended
- Ghirardelli caramel sauce
- Finely shredded white coconut
- Mini white chocolate chips Orson Gygi recommended
- Toffee chips ice cream toppings at Amazon
- Whipped Cream
Instructions
White Chocolate Coconut Cake Crust:
- Preheat oven to 325°F (163°C). Prepare springform pan by spraying bottom, placing a parchment circle, and spraying again.
- Combine dry ingredients in a bowl: flour, coconut cream pudding, salt, and baking soda. Set aside.
- In stand mixer, cream butter, sugar, white chocolate powder, vanilla, and coconut emulsion together until light in texture, about 3 minutes.
- Add eggs one at a time, scraping bowl after each addition.
- On low speed, alternate adding dry ingredients and sour cream. Scrape bowl and mix until just combined.
- Fold in chopped white chocolate.
- Pour cake batter into prepared springform pan. Smooth top. Sprinkle shredded white coconut on top of cake batter and gently press it into the batter.
- Bake at 325°F (163°C) for 45-50 minutes, or until a toothpick comes out with only small crumbs. At about 35 minutes, place a piece of tin foil on top of the pan to keep the coconut from over-toasting. Remove from oven and cool on rack while heating the oven to 450° F (232° C). Do not remove cake from pan.
White Chocolate Coconut Cheesecake:
- While cake is baking, prepare cheesecake batter. Place heavy cream in microwave for 20-30 seconds. Pour warm cream over measured white chocolate and stir until smooth. Heat mixture for 15 seconds if not melted completely. Set aside to cool. It will resemble a paste.
- Place cream cheese in a large bowl. With hand mixer on low speed, cream the cream cheese, sugar and flour together. Add room temperature white chocolate ganache and mix on low until smooth.
- On low speed, blend in eggs, one at a time. Scrape bowl well between each addition. Add coconut emulsion and coconut milk cream. Mix on low speed just until combined. Scrape bowl and mix again until no streaks remain.
- While cake is cooling slightly, sprinkle with ½ cup toasted coconut and ¼ cup toffee chips. Pour prepared cheesecake batter on top of the toasted coconut and toffee. Smooth top with spatula.
- Bake at 450° F (232° C) for 5 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes with the oven door closed.
- Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan to release and prevent cracking as cheesecake shrinks. Cool completely at room temperature. Chill in refrigerator for at least 2 hours before adding Toasted Coconut Cream Cheese Frosting to the top and sides of the cheesecake.
Toasted Coconut Cream Cheese Frosting:
- Cream butter and cream cheese together until smooth in texture, 3 minutes.
- Add powdered sugar, coconut emulsion, and a pinch of salt. Pulse until powdered sugar is incorporated, then mix on high speed until fluffy and lighter in color, about 5 minutes. Fold in toasted coconut.
Decorate Cheesecake:
- Spread a generous portion of Toasted Coconut Cream Cheese Frosting on top of the cheesecake. Spread a thin layer on the sides of the cheesecake. Then immediately press toasted coconut into frosting on the sides of the cheesecake.
- In a circular pattern, drizzle caramel sauce on top of the cheesecake (not on sides). Sprinkle shredded white coconut on top of the cheesecake and along the top edge of the cheesecake. Sprinkle mini white chocolate chips and toffee chips on top of the cheesecake. Serve with whipped cream and a generous drizzle of caramel sauce.
- Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.
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