Caramel Coconut Cheesecake Recipe
A rich caramel cheesecake atop an Oreo® cookie crust topped with caramel glaze, toasted coconut, chocolate drizzle and whipped cream
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Ingredients
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Cheesecake and Toppings
Method
Preparation and Assembly
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a food processor, crush the Oreo cookies until fine crumbs form. Combine the crumbs with melted butter and mix well. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove from oven and let cool.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed until just blended. Pour in half of the caramel sauce and gently swirl it into the cream cheese mixture.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled Oreo crust. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours or overnight.
- 4
Add Toppings
Once chilled, remove the cheesecake from the springform pan. Drizzle the remaining caramel sauce over the top, followed by the toasted coconut flakes and chocolate sauce. Finally, dollop whipped cream on top as desired.
- 5
Serve
Slice the cheesecake and serve chilled. Enjoy your delicious caramel coconut cheesecake!
