Cheesecake with Coconut Caramel

Why You’ll Love This Recipe

This Cheesecake with Coconut Caramel is a true crowd-pleaser. The combination of a rich chocolate crust, velvety cheesecake, and a coconut-caramel topping makes it irresistibly delicious. The coconut adds a perfect balance of crunch and tropical flavor, while the caramel sauce gives it a rich sweetness. The chocolate drizzle adds a touch of elegance, making this cheesecake perfect for any occasion, from a dinner party to a special family gathering. It’s indulgent, creamy, and guaranteed to impress!

Ingredients

For the Chocolate Crust Layer:

• 2 ½ cups chocolate sandwich cookie crumbs, finely ground (from 26 original OREO cookies)
• 6 tablespoons unsalted butter, melted and cooled
• ½ teaspoon salt

For the Cheesecake Layer:

• 32 ounces cream cheese, softened to room temperature
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• ½ cup sour cream
• 3 tablespoons heavy cream
• 4 to 6 cups boiling water, for the water bath

For the Samoas Cookie Topping:

• 2 ¼ cups sweetened shredded coconut
• 1 cup salted caramel sauce, plus more for garnish

For the Garnish:

• Chocolate dessert sauce in a squeeze bottle
• Caramel dessert sauce in a squeeze bottle
• Whipped topping
• Samoa or Coconut Dream cookies

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the chocolate sandwich cookie crumbs, melted butter, and salt. Stir until the mixture is well combined.
3. Press the cookie mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed. Use the back of a spoon to press it down firmly.
4. Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool while you prepare the cheesecake layer.

Prepare the Cheesecake:

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy.
2. Add the vanilla extract and mix to combine.
3. Add the eggs, one at a time, mixing on low speed after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
4. Add the sour cream and heavy cream, and mix until smooth.
5. Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.

Water Bath:

1. To prepare for the water bath, wrap the bottom of the springform pan tightly with aluminum foil to prevent any water from leaking in.
2. Place the pan into a large roasting pan and carefully add the boiling water to the roasting pan until it reaches about halfway up the sides of the springform pan.
3. Bake the cheesecake for 1 hour and 15 minutes, or until the center is mostly set but still slightly jiggly.
4. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the water bath and allow it to cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight.

Prepare the Topping:

1. While the cheesecake is chilling, toast the shredded coconut. Place the coconut on a baking sheet and bake in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
2. Once toasted, stir the coconut into the salted caramel sauce until well combined.

Assemble the Cheesecake:

1. Once the cheesecake is fully chilled, spread the coconut-caramel mixture evenly over the top of the cheesecake.
2. Garnish with a drizzle of chocolate and caramel sauce using the squeeze bottles, and top with whipped topping and a few Samoa or Coconut Dream cookies for added flair.

Servings and Timing

• Servings: 12-16
• Total Time: 5-6 hours (including chilling time)

Variations

• Chocolate Crust Variation: If you prefer a different crust, you can substitute chocolate sandwich cookies with graham crackers or even a nut-based crust for added texture.
• Flavor Variations: For a different flavor twist, try adding some citrus zest to the cheesecake batter, like lemon or orange, for a refreshing contrast to the richness.
• Vegan Version: For a vegan alternative, try using a non-dairy cream cheese substitute, coconut-based whipped topping, and a plant-based crust.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be covered tightly with plastic wrap or aluminum foil.
• Freezing: You can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, place it in the refrigerator overnight.
• Reheating: Cheesecake is best served chilled, so avoid reheating. Simply remove it from the fridge for about 10-15 minutes before serving for the best texture.

FAQs

Can I make this cheesecake without a water bath?

While a water bath ensures a smooth and crack-free cheesecake, you can skip it. Just make sure to bake the cheesecake at a lower temperature and keep a close eye on it to avoid cracks.

Can I use a different type of cookie for the crust?

Yes, you can use graham crackers, digestive biscuits, or even chocolate chip cookies for the crust. Adjust the amount of butter if needed based on the cookie you use.

How do I prevent my cheesecake from cracking?

To prevent cracks, be sure not to overmix the batter, and avoid opening the oven door during baking. Cooling the cheesecake slowly and allowing it to rest in the oven before removing it helps as well.

Can I make the cheesecake a day ahead?

Yes, this cheesecake is actually better when made a day ahead as it allows the flavors to meld and the texture to set perfectly.

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works perfectly in this recipe, but for a more homemade touch, you can make your own caramel sauce as well.

How do I know when the cheesecake is done baking?

The cheesecake should be mostly set with a slight jiggle in the center when done. It will firm up as it cools.

Can I freeze the cheesecake before adding the topping?

Yes, you can freeze the cheesecake after it has cooled and chilled. Add the coconut caramel topping after thawing.

Can I add chocolate chips to the cheesecake filling?

Yes, adding chocolate chips to the cheesecake filling is a great way to introduce extra chocolate flavor. Just fold them in gently before pouring the batter into the crust.

What’s the best way to cut a cheesecake?

To cut a cheesecake neatly, dip a sharp knife into warm water before slicing, and wipe it clean between each cut for a smooth edge.

Can I use a smaller pan for this recipe?

You can adjust the recipe for a smaller pan, but you will need to reduce the baking time and adjust the amount of ingredients accordingly. Use a 7-inch pan for a more compact cheesecake.

Conclusion

This Cheesecake with Coconut Caramel is the ultimate indulgence, blending rich flavors and textures in every bite. With its decadent chocolate crust, creamy cheesecake layer, and Samoa-inspired topping, it’s a showstopper dessert that’s perfect for any special occasion. Whether you’re serving it for a holiday celebration or a weekend treat, this cheesecake is sure to impress!

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