Description
A rich and creamy cheesecake inspired by Samoas cookies, featuring a crunchy cookie crust and delectable layers of coconut, caramel, and chocolate.
Ingredients
Scale
- 12 oz vanilla wafer cookies
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sweetened shredded coconut
- 1 cup caramel sauce
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 325°F (160°C).
- Crush the vanilla wafer cookies in a food processor until they resemble fine crumbs.
- Combine the crumbs with melted butter and press the mixture firmly into the bottom of a 9-inch springform pan to create your crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla extract, and mix until well combined.
- Incorporate the eggs one at a time, mixing until just combined after each addition.
- Gently fold in the shredded coconut, then pour the creamy filling over the prepared crust.
- Bake for 55-60 minutes, or until the center is set and the edges are lightly golden.
- Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 240 minutes to set completely.
- Top your chilled cheesecake with warm caramel sauce and melted chocolate before serving for that utterly decadent finish.
Notes
For a nutty variation, try adding crushed pecans to the crust. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg