Indulge in this decadent Samoa Cheesecake, combining the flavors of caramel, chocolate, and coconut for a truly delightful dessert!
Ingredients:
For the Crust:
🍪 1 ½ cups graham cracker crumbs
🧈 6 tbsp unsalted butter, melted
🍬 ¼ cup granulated sugar
For the Cheesecake:
🧀 3 (8 oz) packages cream cheese, softened
🍬 1 cup granulated sugar
🌿 1 tsp vanilla extract
🥚 3 large eggs
🥄 1 cup sour cream
🥛 1 cup heavy cream
🥥 1 cup sweetened shredded coconut, toasted
🍮 ½ cup caramel sauce
🍫 ½ cup chocolate chips, melted
For the Topping:
🥥 1 cup sweetened shredded coconut, toasted
🍮 ½ cup caramel sauce
🍫 ½ cup chocolate chips, melted
Instructions:
1️⃣ Making the Crust:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
2️⃣ Preparing the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the sugar and vanilla extract, beating until well combined.
Add the eggs one at a time, mixing well after each addition.
Blend in the sour cream and heavy cream until the mixture is smooth and creamy.
Fold in the toasted coconut and caramel sauce until evenly distributed.
3️⃣ Baking the Cheesecake:
Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Bake in the preheated oven for 50-60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
4️⃣ Adding the Topping:
Once the cheesecake is fully chilled, spread the caramel sauce evenly over the top.
Sprinkle the toasted coconut over the caramel layer.
Drizzle the melted chocolate chips over the top in a decorative pattern.
Enjoy this irresistible Samoa Cheesecake, a perfect blend of creamy, sweet, and crunchy textures!
#bongeshrecipes
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