Description
A luxurious cheesecake inspired by Samoa cookies, layering a coconut-graham crust with a creamy filling and a toasted coconut caramel topping.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup shredded coconut, toasted
- 1/2 cup melted butter
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup brown sugar
- 1/2 cup salted butter
- 1/4 cup heavy cream (for caramel)
- 1/2 tsp sea salt
- 1/2 cup melted semi-sweet chocolate
Instructions
- Preheat oven to 325F and grease a 9-inch springform pan.
- Mix graham crumbs, toasted coconut, and melted butter; press into the bottom of the pan.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then stir in vanilla and heavy cream.
- Pour batter over crust and bake in a water bath for 55-65 minutes until edges are set but center jiggles slightly.
- Cool at room temperature for one hour, then refrigerate for at least 6 hours.
- Melt butter and brown sugar over medium heat, stirring until amber; stir in heavy cream and sea salt to finish the caramel.
- Spread caramel over the chilled cheesecake, press additional toasted coconut into the top, and drizzle with melted chocolate.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American