Description
A rich, creamy cheesecake layered on a buttery graham cracker crust, topped with caramel, toasted coconut, and chocolate drizzle.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sweetened shredded coconut
- 30 soft caramel candies
- 1/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tbsp milk
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- In a medium bowl, combine the crushed graham crackers and melted butter. Press firmly into the bottom of the pan.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add vanilla and mix well.
- Add eggs one at a time, mixing well after each addition until batter is smooth.
- Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
- Bake for 45-50 minutes, until the center is set but jiggles slightly. Allow to cool to room temperature.
- Toast shredded coconut in the oven for 5-7 minutes until golden brown. Set aside to cool.
- In a microwave-safe bowl, melt caramel candies with heavy cream in 30-second intervals until smooth.
- Melt chocolate chips with milk in another bowl in 20-second intervals until smooth.
- Drizzle melted caramel over the cooled cheesecake and sprinkle with toasted coconut.
- Use a piping bag to drizzle melted chocolate over the coconut.
- Refrigerate for at least 4 hours before serving.
- Run a knife around the edge of the pan before removing sides of the springform pan.
Notes
For best results, serve the cheesecake cold. Use a hot knife for cleaner cuts.
- Prep Time: 30
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg