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Baked Vanilla Spice Cheesecake with Coconut Topping

Serves 8-10


  • 150g plain sweet biscuits, crushed
  • 100g Australian butter, melted
  • 750g Australian cream cheese, softened
  • 1 cup caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 300ml carton Australian sour cream
  • 60g Australian butter, extra, melted
  • 1/2 cup brown sugar
  • 1/4 cup Australian milk
  • 11/2 cups shredded coconut
  • assorted Easter eggs and ribbon, to decorate
Download Recipe (PDF)


  1. 1. Line the base and sides of a buttered 24cm spring-form pan. Mix together the crumbs and melted butter then press into the base of prepared pan.
  2. 2. Beat the cream cheese and caster sugar with an electric mixer until smooth. Beat in the eggs until just combined, then mix in the vanilla and spices and sour cream. Pour the mixture over the base. Bake the cheesecake at 160⁰C for 50 minutes.
  3. 3. Meanwhile, for the topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.
  4. 4. After 50 minutes baking time, sprinkle topping over the cheesecake and bake for a further 15-20 minutes or until golden. Cool completely in the oven with the door ajar, then refrigerate for several hours or overnight.
  5. 5. To serve, remove the cake to a serving plate, decorate with eggs and wrap with a ribbon if desired.

Tips / Handy Hints

Speckled candy coated chocolate eggs are available in most major supermarkets. Alternatively, pile assorted Easter eggs, both wrapped and unwrapped in the centre of the cake.


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