Coquito Cheesecake with Nilla Wafer Crust

A creamy, tropical twist on classic cheesecake featuring the flavors of coquito without the eggnog. This 10-inch cheesecake combines coconut cream, coconut milk, and sweetened condensed milk with a crispy Nilla wafer crust for a rich and luscious dessert.

Steps

1. Preheat oven to 325°F (160°C). 2. In a bowl, combine crushed Nilla wafers and melted butter. Press the mixture evenly into the bottom of a 10-inch springform pan to form the crust. 3. In a large mixing bowl, beat softened cream cheese until smooth. 4. Add coconut cream, coconut milk, sweetened condensed milk, sugar, vanilla extract, rum extract (if using), cornstarch, and salt. Mix until fully combined and smooth. 5. Pour the filling over the crust in the springform pan. 6. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. 7. Turn off the oven and crack the oven door. Let the cheesecake cool inside for 1 hour. 8. Remove from oven and chill in the refrigerator for at least 4 hours or overnight before serving. 9. Release the springform pan and slice to serve. Optional: garnish with toasted coconut flakes.

1 cup Nilla wafers, crushed 3 tbsp unsalted butter, melted 8 oz cream cheese, softened 1/2 cup coconut cream 1/4 cup coconut milk 1/3 cup sweetened condensed milk 1/4 cup granulated sugar 1 tsp vanilla extract 1 tsp rum extract (optional) 1 tbsp cornstarch Pinch of salt