Ate the cookie version growing up, so when I had the opportunity to make this, I knew I had it. It was a total hit!

Directions
Step 1: Prepare the Crust
Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly.
Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, toasted coconut, melted butter, and sugar. Mix until the crumbs are fully coated in butter and have the consistency of wet sand.
Press into Pan: Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
Bake the Crust: Bake for 10 minutes, then let it cool slightly while preparing the cheesecake filling.
Step 2: Make the Cheesecake Filling
Beat Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese until smooth and creamy, then add the sugar and mix until fully combined.
Add Eggs and Extracts: Add the eggs one at a time, beating just until combined after each addition. Stir in the vanilla and coconut extracts.
Pour Filling Over Crust: Pour the cheesecake filling over the cooled crust, spreading it evenly.
Step 3: Bake the Cheesecake
Bake the Cheesecake: Place the springform pan in the oven and bake at 325°F for 50–60 minutes, or until the center is just slightly jiggly.
Cool: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about 1 hour. Then remove the cheesecake from the oven and let it cool to room temperature.
Chill: Refrigerate the cheesecake for at least 4 hours (or overnight) to set.
Step 4: Add the Topping
Spread Caramel and Toasted Coconut: Once the cheesecake is chilled, spread an even layer of caramel sauce over the top of the cheesecake. Sprinkle the toasted coconut evenly over the caramel layer.

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