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Cheesecake… caramel… toasted coconut. Can anything really go wrong with this combination of flavors?! There are a few steps to this cake, but none of them are difficult. The baking method produces a beautiful end product with no cracking along the top.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
24 chocolate sandwich cookies, crushed
4 tablespoons butter
2 (8-ounce/ 226-gram) tubs whipped cream cheese
3/4 cup sugar
3 eggs
2 teaspoons Gefen Vanilla Extract
1 tablespoon Mishpacha Flour
1/2 cup sour cream
2 cups shredded coconut
1 and 3/4 cups caramel sauce, divided
caramel, for garnish
chocolate, for garnish
Preheat oven to 350°F (180°C). Line a 9-inch (23-cm) springform pan with Gefen Parchment Paper.
Combine sandwich cookie crumbs with melted butter. Pat into the bottom of the springform pan and bake for eight minutes.
Lower oven temperature to 300°F (150°C).
Beat cream cheese until smooth. Add sugar and slowly add eggs one at a time. Add vanilla, flour, and sour cream. Pour cheese over chocolate crust.
Place a pan full of water on the bottom oven rack and place the cheesecake on a rack in the center of the oven. Bake for one hour. Turn off oven, open oven door, and allow cake to cool in the oven for one hour.
Place coconut on a lined baking sheet and toast at 350°F (180°C) for about 5–7 min until lightly browned. Combine coconut with 1¼ cup caramel sauce. (If the caramel sauce is very thick, warm in microwave first.)
Spread half a cup of caramel over the top of the cheesecake. Top with coconut mixture and drizzle with melted dark chocolate and caramel. Refrigerate for at least 15 minutes to harden.
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