Coconut Chocolate Caramel Cake (Printable Version)
# What You'll Need:
→ Chocolate Cookie Base
01 -
24 chocolate filled sandwich cookies (regular Oreo type)
02 -
4 tablespoons melted unsalted butter
→ Creamy Filling
03 -
4 packs (8 ounces each) softened cream cheese
04 -
1 cup white sugar
05 -
1 tablespoon pure vanilla extract
06 -
4 large eggs at room temp
→ Coconut Caramel Layer
07 -
3 cups sweetened coconut flakes
08 -
1 cup gooey caramel sauce (ready-made or homemade)
09 -
1/4 teaspoon salt (skip if your caramel is already salted)
→ Chocolate Finish
10 -
1 cup semi-sweet chocolate bits
11 -
2 tablespoons thick cream
# How to Make It:
01 -
Get your oven hot at 325°F (165°C). Wrap aluminum foil around the outside of a 9-inch springform pan so water won't leak in during baking.
02 -
Crush the chocolate cookies in a food processor until they're fine crumbs. Mix in the melted butter until everything sticks together. Push this mixture down firmly into your springform pan bottom. Pop it in the oven for 10 minutes, then pull it out and let it cool while you work on the next part.
03 -
Grab a big bowl and beat together the cream cheese and sugar until it's smooth and fluffy, about 2 minutes. Mix in the vanilla extract. Then add eggs one by one, mixing gently on low speed just until they're blended in. Don't mix too much.
04 -
Pour your smooth filling over the cooled cookie base. Put the springform pan inside a bigger roasting pan and pour hot water around it, coming up halfway on the sides. Bake for 55-65 minutes until the edges don't wobble but the middle still jiggles slightly.
05 -
When done, switch off the oven, open the door a bit, and let the cheesecake sit there for an hour. Then take it out of the water bath, run a knife around the edges, and cool it completely at room temp. Stick it in the fridge for at least 4 hours or overnight.
06 -
Heat your oven to 350°F (175°C). Spread coconut flat on a baking sheet and bake for 8-10 minutes, stirring now and then, until it turns golden. Keep an eye on it as it burns fast. Let it cool completely.
07 -
Mix your toasted coconut with caramel sauce and salt (if needed) in a medium bowl. Stir until all the coconut gets coated nicely.
08 -
Put chocolate bits and cream in a bowl that's safe for the microwave. Heat in 30-second bursts, stirring between each, until everything's melted and smooth.
09 -
Take off the springform pan sides. Spread your coconut caramel mix over the top, leaving a small gap around the edge. Drizzle your melted chocolate all over the top and down the sides.
10 -
Pop it back in the fridge for at least 30 minutes so the toppings can set before you cut and serve it.
# Additional Tips:
01 -
This tasty treat takes its flavor ideas from those popular Samoa cookies Girl Scouts sell.
02 -
For the smoothest results, make sure your cold stuff like eggs and cheese aren't straight from the fridge.
03 -
Using that water bath helps your cheesecake cook evenly without cracking on top.