Description
A rich and creamy cheesecake inspired by the Samoa Girl Scout cookie, topped with toasted coconut, caramel, and chocolate drizzle.
Ingredients
2 1/2 cups Oreo crumbs
6 tablespoons unsalted butter, melted
1/2 teaspoon salt
32 oz cream cheese, softened
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1/2 cup sour cream
3 tablespoons heavy cream
2 1/4 cups sweetened shredded coconut
1 cup salted caramel sauce
Chocolate sauce or melted chocolate for drizzling
Instructions
Preheat oven to 325°F (160°C). Mix Oreo crumbs, melted butter, and salt. Press into a 9-inch springform pan. Bake 10 minutes. Cool.
Beat cream cheese until smooth. Add sugar and vanilla, mix until creamy. Beat in eggs one at a time. Stir in sour cream and heavy cream.
Pour filling into crust. Wrap pan in foil and place in a water bath. Bake 60–70 minutes until center is set and slightly jiggly.
Turn off oven, crack door, let cheesecake sit 1 hour. Cool, then refrigerate 4 hours or overnight.
Toast shredded coconut in a dry skillet until golden. Cool completely.
Spread caramel sauce on cheesecake. Top with toasted coconut and drizzle with chocolate.
Slice and serve cold. Store leftovers in refrigerator.
Notes
To avoid cracks, don’t overmix the batter and use a water bath. Chill thoroughly before slicing.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American