Coquito Cheesecake with Coconut Cream and Nilla Wafers

A rich and creamy 10-inch cheesecake combining the tropical flavors of coconut cream and traditional Puerto Rican coquito, with a buttery Nilla wafer crust for a perfect balance of sweetness and spice.

Steps

1. Preheat the oven to 325°F (163°C). 2. Mix crushed Nilla wafers with a small amount of softened butter to create a crumbly crust. Press firmly into the bottom of a 10-inch springform pan. 3. In a bowl, beat the cream cheese and sugar until smooth. 4. Add the egg, coconut cream, coquito, vanilla extract, cinnamon, and nutmeg. Mix until fully combined and creamy. 5. Pour the filling over the prepared crust and spread evenly. 6. Bake for about 40-45 minutes or until the center is set but slightly jiggly. 7. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. 8. Serve chilled, optionally garnished with a sprinkle of cinnamon or toasted coconut flakes.

5 Nilla wafers, crushed 100 ml coconut cream 100 g cream cheese, softened 50 g granulated sugar 1 large egg 30 ml coquito (Puerto Rican coconut eggnog) 1/4 tsp vanilla extract Pinch of ground cinnamon Pinch of ground nutmeg