Ingredients
Scale
- 2 cups crushed graham crackers or digestive biscuits
- 1/2 cup melted butter
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup shredded toasted coconut
- 1/2 cup chocolate chips or chopped chocolate for topping
- Optional: a pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs hold together. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
- Make the cheesecake filling: Beat the softened cream cheese in a large bowl until smooth. Gradually add sugar and mix until fully incorporated. Stir in vanilla extract. Add eggs one at a time, mixing gently after each addition. Avoid overmixing.
- Assemble the cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake the cheesecake: Lower the oven temperature to 325°F (163°C) and bake for 50–60 minutes. The edges should be set while the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes. Cool at room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight.
- Add toppings: Spread caramel sauce evenly over the cheesecake. Sprinkle toasted coconut on top. Melt chocolate and drizzle over the cheesecake in thin ribbons.
Notes
Toasting the coconut before adding it enhances flavor.
For mini cheesecakes, use ramekins or mini springform pans.
Adjust sweetness of caramel and chocolate according to taste.
- Prep Time: 30
- Cook Time: 60