Description
A decadent cheesecake inspired by Samoa cookies, featuring chocolate, caramel, and toasted coconut flavors.
Ingredients
Scale
- 1½ cups chocolate cookie crumbs
- ¼ cup sweetened shredded coconut, toasted
- 3 tbsp unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping
- ½ cup caramel sauce
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ½ cup sweetened shredded coconut, toasted (for topping)
- Optional: chopped pecans or sea salt
Instructions
- Mix cookie crumbs, toasted coconut, and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Chill in the refrigerator for about 15 minutes.
- Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Fold in the whipped topping gently.
- Spread the cream cheese filling over the chilled crust evenly.
- Drizzle with caramel sauce and swirl gently.
- Combine chocolate chips and heavy cream in a saucepan over low heat until melted.
- Pour the ganache over the cheesecake layer.
- Sprinkle with additional toasted coconut and optional pecans or sea salt.
- Chill for at least 4 hours or overnight.
Notes
This cheesecake can be made ahead of time and stays fresh for up to a week in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg