Chocolate Coconut Caramel Cake (Print-Friendly Version)
# What You'll Need:
→ Chocolate Cookie Base
01 -
24 chocolate cream cookies (such as Oreos)
02 -
4 tablespoons melted unsalted butter
→ Creamy Cheese Mixture
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
→ Sweet Coconut Caramel Layer
07 -
3 cups coconut shreds with sweetener
08 -
1 cup gooey caramel (homemade or bought)
09 -
1/4 teaspoon salt (skip if your caramel is already salted)
→ Melted Chocolate Finish
10 -
1 cup semi-sweet chocolate pieces
11 -
2 tablespoons thick cream
# Step-by-Step Directions:
01 -
Get your oven going at 325°F (165°C). Wrap the bottom and sides of a 9-inch springform pan with foil to keep water out 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 on the pan bottom. Put it in the oven for 10 minutes, then take it out to cool while you work on the next part.
03 -
In a big bowl, mix the cream cheese with sugar until it's really smooth – about 2 minutes works well. Add in your vanilla and blend it up. Then drop in eggs one by one, mixing gently after each one. Don't mix too much or you'll add too much air.
04 -
Pour your cheese mixture over the cooled cookie base. Put the springform pan inside a bigger roasting pan and add hot water around it, coming up halfway on the sides. Bake for 55-65 minutes – the edges should be set but the middle should still wobble slightly.
05 -
Shut off the oven but open the door a bit and let the cheesecake sit there for an hour. Take it out from both the oven and water bath, run a knife around the edge, and let it cool completely. Then stick it in the fridge for at least 4 hours or leave it overnight.
06 -
Turn oven up to a hotter 350°F (175°C). Spread coconut flat on a baking sheet and toast it for 8-10 minutes. Stir it now and then until it turns golden. Keep an eye on it – it burns fast! Let it cool all the way.
07 -
Grab a medium bowl and mix together your toasted coconut, caramel, and salt (if needed). Stir it all up so the coconut gets fully covered in caramel.
08 -
Put chocolate pieces and cream in a bowl safe for microwaving. Heat it in 30-second bursts, stirring each time, until it's all melted and smooth.
09 -
Take off the sides of your springform pan. Spread your coconut-caramel mix on top of the cheesecake, but leave a little space around the edge. Pour the melted chocolate over the top and let some run 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.
# Helpful Notes:
01 -
This sweet treat takes inspiration from those beloved Samoa (or Caramel deLites) cookies the Girl Scouts sell.
02 -
You'll get the best results if cold items like eggs and cheese sit out until they reach room temperature.
03 -
Using a water bath helps cook your cheesecake evenly and stops it from cracking on top.