Description
A rich and creamy cheesecake inspired by the famous Samoa cookies. This decadent dessert features a buttery graham cracker crust, smooth vanilla cheesecake filling, a luscious caramel-coconut topping, and a drizzle of chocolate for the perfect finishing touch.
Ingredients
**For the crust:**
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
**For the cheesecake filling:**
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1/2 cup sour cream
**For the topping:**
– 2 cups shredded coconut, toasted
– 1 cup caramel sauce
– 1/2 cup semi-sweet chocolate chips, melted
Instructions
1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a greased 9-inch springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
5. Pour the cheesecake batter over the cooled crust and bake for 45-50 minutes, or until the center is set. Let it cool completely.
6. Toast the shredded coconut in a dry skillet over medium heat until golden brown.
7. Mix the toasted coconut with caramel sauce, then spread evenly over the cooled cheesecake.
8. Drizzle melted chocolate over the top and refrigerate for at least 4 hours before serving.
Notes
– For an extra indulgent touch, add a layer of caramel sauce over the crust before pouring in the cheesecake batter.
– Ensure all ingredients are at room temperature for a smooth and lump-free filling.
– Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 32g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg