Description
Caramel Coconut Cheesecake features a chocolate cookie crust, creamy cheesecake center, and a rich caramel coconut topping. Inspired by the classic Girl Scout cookie, this showstopping dessert is perfect for celebrations or weekend baking. Try it now and wow your family and friends!
Ingredients
Chocolate Crust Layer
2 ½ cups chocolate sandwich cookie crumbs (about 26 OREO cookies)
6 tablespoons unsalted butter, melted and cooled
½ teaspoon salt
Cheesecake Layer
32 ounces cream cheese, softened (four 8-ounce blocks)
1 ½ cups granulated sugar
1 tablespoon vanilla extract
4 large eggs, room temperature
½ cup sour cream
3 tablespoons heavy cream
4 to 6 cups boiling water (for water bath)
Samoas Cookie Topping
2 ¼ cups sweetened shredded coconut
1 cup salted caramel sauce (plus more for garnish)
Garnish
Chocolate dessert sauce
Caramel dessert sauce
Whipped topping
Samoa or Coconut Dream cookies
Instructions
- Prepare the Pan and Crust: Preheat oven to 350°F. Grease a 9-inch springform pan, line with parchment, and wrap the outside with heavy-duty foil to prevent water bath leaks.
- Make the Crust: Mix cookie crumbs, melted butter, and salt until combined. Press into the bottom of the pan. Bake for 10 minutes. Remove from oven and reduce temperature to 325°F.
- Make the Cheesecake Batter: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs, one at a time, mixing gently. Stir in sour cream and heavy cream until smooth.
- Bake in Water Bath: Pour batter into cooled crust. Place pan in a large roasting dish and pour boiling water around it to reach 1 inch up the sides. Bake for 1 hour 40 minutes until set with a slight jiggle in the center.
- Cool Gradually: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, unwrap foil, run a knife around the edge, then refrigerate for at least 8 hours.
- Make the Topping: Toast coconut in a dry skillet for 4-6 minutes until golden. Mix with caramel sauce.
- Assemble: Spread the coconut caramel mixture over the chilled cheesecake. Drizzle with chocolate and caramel sauce. Garnish with whipped topping and cookies.
Notes
Make sure all ingredients are at room temperature for best results.
To avoid cracks, do not open the oven while baking.
For clean slices, dip your knife in hot water and wipe between cuts.
Chill overnight for ideal texture.
Cheesecake can be made a day ahead and garnished before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes Chill Time: 8 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1124
- Sugar: 90g
- Sodium: 907mg
- Fat: 73g
- Saturated Fat: 43g
- Carbohydrates: 108g
- Protein: 14g