Caramel Coconut Chocolate Cheesecake (Print Version)
# Ingredients:
→ Chocolate Cookie Crust
01 -
24 chocolate sandwich cookies (like Oreos)
02 -
4 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
4 packages (8 ounces each) cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 tablespoon vanilla extract
06 -
4 large eggs, room temperature
→ Coconut Caramel Topping
07 -
3 cups sweetened shredded coconut
08 -
1 cup caramel sauce (homemade or store-bought)
09 -
1/4 teaspoon salt (if using unsalted caramel)
→ Chocolate Drizzle
10 -
1 cup semi-sweet chocolate chips
11 -
2 tablespoons heavy cream
# Instructions:
01 -
Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.
02 -
In a food processor, pulse the chocolate cookies until finely ground. Add the melted butter and pulse until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
03 -
In a large bowl, beat the cream cheese and sugar until smooth and creamy, about 2 minutes. Add the vanilla extract and beat until combined. Add the eggs one at a time, beating on low speed just until each is incorporated. Do not overmix.
04 -
Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and add enough hot water to come about halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
05 -
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, run a knife around the edge of the cheesecake, and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
06 -
Preheat oven to 350°F (175°C). Spread the coconut on a baking sheet and toast for 8-10 minutes, stirring occasionally, until golden brown. Watch carefully as it can burn quickly. Let cool completely.
07 -
In a medium bowl, combine the toasted coconut with the caramel sauce and salt (if using). Mix well until the coconut is evenly coated.
08 -
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth.
09 -
Remove the sides of the springform pan. Spread the coconut caramel mixture over the top of the cheesecake, leaving a small border around the edge. Drizzle the melted chocolate over the top and around the sides of the cheesecake.
10 -
Refrigerate for at least 30 minutes to set the toppings before slicing and serving.
# Notes:
01 -
This cheesecake is inspired by the popular Samoa (or Caramel deLites) Girl Scout cookies.
02 -
For best results, make sure all refrigerated ingredients are at room temperature before beginning.
03 -
The water bath helps the cheesecake bake evenly and prevents cracking.