Samoa Cheesecake Caramel Coconut (Print-Friendly Format)

Smooth vanilla cheesecake with caramel, toasted coconut, chocolate drizzle, and Oreo cookie crust.

# Required Ingredients:

→ Crust

01 - 24 Oreo cookies, finely crushed
02 - 56 g melted butter
03 - Pinch of salt

→ Filling

04 - 680 g neufchatel (low-fat) cream cheese, softened
05 - 200 g granulated sugar
06 - 240 g plain or vanilla Greek yogurt
07 - 2 teaspoons vanilla extract
08 - 3 eggs

→ Topping

09 - 180 g shredded sweetened coconut
10 - 420 g caramel dip or sauce
11 - 115 g dark chocolate

# How to Make It:

01 - Preheat oven to 163°C and grease a 23-cm springform pan. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water seepage.
02 - Process Oreo cookies in a food processor until finely crumbled. Combine with melted butter and a pinch of salt until evenly mixed. Press firmly into the bottom of the springform pan. Set prepared pan into a roasting dish larger than the springform.
03 - Using an electric mixer on medium speed, beat softened neufchatel cheese for 3 minutes until smooth. Add granulated sugar and beat for 1 minute. Incorporate Greek yogurt and vanilla extract, beating for an additional minute and scraping the bowl as needed. Add eggs one at a time, beating on low speed, ensuring each egg is just incorporated without overmixing.
04 - Pour the cream cheese filling evenly into the prepared crust. Boil water and pour it into the roasting dish to create a water bath around the springform pan, ensuring water reaches about 2.5 cm up the sides.
05 - Place the entire assembly on the lower third oven rack. Bake for approximately 90 minutes until the center is mostly set with a slight jiggle. Turn off the oven, slightly open the door, and let the cheesecake rest inside for 1 hour.
06 - Carefully remove the cheesecake from the oven. Run a knife around the edge to loosen, then cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
07 - Preheat oven to 177°C. Spread shredded coconut in an even layer on a parchment-lined baking sheet. Bake for 6 minutes until lightly golden, stir, then continue toasting for 3–4 minutes until evenly golden. Transfer coconut to a mixing bowl and cool slightly.
08 - Combine 240 g of caramel sauce with the toasted coconut, stirring until evenly coated. Warm caramel if needed for easier mixing.
09 - Spread 120 g of caramel sauce evenly over the chilled cheesecake. Distribute the caramel-coconut mixture over the caramel layer, pressing gently to adhere.
10 - Melt dark chocolate, transfer to a piping bag or plastic bag with one corner snipped. Drizzle in lines over the coconut topping. Repeat with remaining caramel sauce for an additional decorative layer.
11 - Return cheesecake to the refrigerator for at least 15 minutes to set the topping. Slice and serve chilled or store covered in the refrigerator for up to 5 days.

# Additional Information:

01 - Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
02 - Be vigilant when toasting coconut as it can brown rapidly.
03 - Use softened cream cheese for a smoother filling texture.

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